Tomato Rasam

Hot Rasam and rice was my staple food whenever I was down with a fever throughout my childhood life and even now, continues to be so and unlike other curries,the best thing about rasam is its lightness.
As all the south Indians would agree,any traditional south Indian meal is incomplete without this aromatic spicy soup - Rasam!

Ingredients

Ripe Tomato = 3
Tamarind = 10g
Garlic = 2cloves
Mustard seeds = 1/2tsp
Rasam powder = 2tsp
Asafoetida = a pinch
Vegetable oil = 1&1/2tsp
Curry leaves = 4 to 5
Coriander leaves (finely chopped) = 1tbsp

Method

Cut the tomatoes into fours and boil it along with tamarind and salt

after boiling

Once boiled,blend this mixture well into a pulp and strain
Heat oil and splutter mustard seeds
Add crushed garlic and fry till light brown
Reduce the heat and add the rasam powder and fry for about 10 seconds
Next add the curry leaves and the tomato-tamarind pulp
Add sufficient water to dilute the rasam and add salt
Bring it to boil and turn off the heat
Add asafoetida and coriander leaves
Serve hot with rice