Tomato Rasam (with freshly ground Spices)

Category: Lunch
Preparation Time: 10 mins  
Cooking Time: 15 mins
Servings: 3-4 servings

Tomato Rasam:)

 Ingredients:

• Ripe Tomatoes, finely chopped - 3 nos
• Garlic, peeled & crushed - 5-6 cloves
• Tamarind juice - from a marble sized tamarind (Optional; adjust as per required tanginess)
• Turmeric powder - 1/2 tsp
• Salt - to taste
• Coriander leaves - for garnishing
• Oil - 1 tsp
• Mustard - 1/2 tsp
• Cumin seeds - 1/2 tsp
• Curry leaves - few
• Red chilli - 1 no 
• Asafoetida - a generous pinch
• Water - around 3-4 cups

To Roast & Grind:

• Channa Dhal - 1 tbsp
• Coriander seeds - 1 tbsp
• Pepper - 1 tsp (reduce to 1/2 tsp if making for kids)
• Cumin Seeds - 1 tsp

Method:

1. Heat a pan and dry roast the channa dhal till it turns golden brown, then reduce the flame to low, add coriander seeds and pepper, roast for about 30 secs till we gets nice aroma of roasted coriander seeds and switch off. Finally add cumin seeds to the hot pan and roast for few secs
   
2. Allow the roasted spices to cool down, and then grind it to a fine powder
   
3. Heat oil in a vessel / pan, once it becomes hot add mustard seeds followed by cumin seeds, red chilly, asafoetida and curry leaves
   
4. Once the curry leaves becomes crisp, add the crushed garlic and saute for a min
   
5. Now add the chopped tomato pieces along with required salt and turmeric powder, saute for 2-3 mins and allow to cook covered till it turns mushy
   
   
   
   
6. Add tamarind juice and bring to boil
   
7. Reduce the flame to low and add around 3-4 cups of water and the ground rasam powder, mix well; check for salt
   
8. Keep the flame in low and cover the pan with lid. Once it becomes frothy and started to boil, switch off the flame
   
9. Garnish with coriander leaves 
   
10. Serve hot with Rice or even as a soup!