Tomato / Thakkali Rasam

Ingredients:

Tomato	4
Tamarind	Gooseberry size
Cumin Seeds	2 tbs
Pepper Corns	1 tbs
Garlic	4 pods
Coriander Seeds	1 tbs
Sambar Onion	1
Curry Leaves	2 spring
Coriander Leaves	Garnish
Salt	To taste
Asafoetida	½ tbs
Oil	1 tbs
Mustard Seeds	1 tbs
Urad Dal	1 tbs
Green Chilly	1

Procedure:

1. Wash the tomatoes and cut them into small pieces. Then soak them in hot water for 5 mins.

2. Wash and soak the tamarind without seeds in the water with the tomatoes.

3. Grind them into a paste and filter them. If necessary, add water.

4. Grind cumin seeds, pepper corns, garlic, coriander seeds, sambar onion and a spring of curry leaves into a dry powder.

5. Add a few drops of water to the dry powder and grind again till the powder becomes coarse.

6. Mix grounded powder and salt with the filtered tomato and tamarind mixture.

7. Heat the oil with mustard seeds in a pan, till the mustard seeds pops.

8. Then add urad dal, green chilly (wash and split into halves) and remaining curry leaves to the pan.

9. Saute for a minute.

10. Pour the mixture (of step 6) into the pan.

11. Wait till the bubbles pop and then switch off the stove.

12. Now add the chopped coriander leaves and asafotida.

13. Transfer it to a bowl and close the lid immediately so that the aroma does not get away.

I have link this to Priya Srinivasan's CMT.