TOMATO RASAM

This recipe is handed down from my mother in law who is a wonderful cook.

Ingredients

Oil -2 tsp

Garlic cloves-3 (crushed)

Cumin seeds -1/2 tsp

Mustard seeds – 1/4 tsp

Fenugreek seeds -1/4 tsp

Red chillies  -2 broken into pieces

Curry leaves -2 springs

Salt – to taste

Tomatoes -2 medium size (cut into small pieces)

Tamarind – small lemon size

Turmeric powder – 1/3 tsp

Rasam powder* – 1/2 tsp

Water – 3 cups

Coriander leaves – 2 tbsp (finely chopped)

Method

1. Heat a pan with oil. Add crushed garlic and fry for 5 seconds. Add cumin, mustard and fenugreek seeds.
2. When they begin to splutter, add red chillies, curry leaves and fry for a minute.
3. Add finely chopped tomatoes, salt, turmeric and tamarind.
4. Fry the tomatoes for about 2 minutes. Cover and cook on medium flame. Tomatoes should turn mushy and soft.
5. Pour water and bring to a boil.
6. Taste it and adjust salt. Check sourness as well.
7. Add rasam powder. Allow it to boil well for about 5-6 minutes on medium flame.
8. Switch off the stove. Add the coriander  leaves and keep the pan covered.
9. Serve hot with dal and rice.

* Any rasam powder can be used.

I use my own recipe but I would recommend MTR Rasam powder. You can find it in       any super market.