cooking: Tomato Rasam

Ingredients:

3 Medium Size Ripe Tomatoes

4-5 Garlic Pods

Small Lime Size Tamarind
2 Tbsp Rasam Powder
Fist Full Coriander
2 Sprigs Curry Leafs
1/4 Tsp Mustard seeds
1/4 Tsp Cumin seeds
2-3 Dried Red Chillies
1 Pinch Asafoetida
3 Tbsp Cooked dhal
2 Tbsp Oil
Salt to taste

Lets Prepare:

Wash and cut the heads of the tomato cut into half add into a bowl along with tamarind and steam along with dhal in a pressure cooker for 2 to 3 whistles.
Add extra water in the dhal before cooking we will use the dhal water for rasam.
Once the tomatoes have cooked add the extra dhal water to the tomato and extract the pulp from the tomato using a strainer sieve add water if its to sour.

To the extracted tomato rasam add salt crushed garlic, curry leafs, coriander along with steam and place the rasam on medium flame bring to a boil add the rasam podi.
Once the rasam starts to froth and boil stir and remove from flame cover and set aside.
Heat a fry pan add oil fry the mustard seeds, cumin seeds, dried red chillies, asafotida and temper the rasam mix well and serve hot...Enjoy...:)