TOMATO RASAM

Ripen tomatoes (medium sized)	6 (cut into cubes)
Coriander leaves/cilantro	half bunch
Curry leaves	2 strings
Garlic flakes	4 (flatten)
Red chilly powder	1/2tsp
Salt	to taste
Tamarind	less than lemon size
Green chillies	4
Coriander/dhaniya powder	1tbsp
Cumin/jeera powder	1/2tbsp
Water	2 cups

 For Tempering/Tadka:

Ghee	1tbsp
Mustard seeds	1/2 tsp
Fenugreek seeds	1/4tsp
Cumin seeds	1/2tsp
Garlic	2 flakes
Red chilles	2
Curry leaves	few

• In a deep sauce pan add 2cups of  water, tomatoes, coriander leaves, curry leaves, garlic, red chilly powder, tamarind, salt, turmeric and green chillies and boil for at least 10-5 Min's until tomatoes are cooked.

•  Allow it to cool and smash the tomatoes with hand or with lentil/dal masher. Take out the juice as much as possible. Strain the juice and throw out the pulp.

• Again keep the tomato rasam on heat add 1/2cup water and bring to boil. While boiling add coriander and cumin seeds powder and check salt and spicy. Allow to boil for 3-5mins.

• Now in separate pan heat ghee and give tempering/tadka and add to tomato rasam.

• Serve with hot rice along with papads