Ingredients:

• 3 – ripe Tomatoes
• 1 stalk – Curry leaves
• 2 flakes – Garlic
• 2 sprigs – Mint leaves
• 2 to 3 sprigs – Coriander leaves
• 1 strip – tamarind, broken to bits
• 1 – Red Chilli dry or fresh
• 1 tbsp – jaggery, grated
• 1 tsp – Cumin seeds
• 8 to 10 – peppercorns
• 1/2 tsp – sambhar masala powder
• 1/2 tsp – Coriander seed (dhania) powder
• 2 to 3 pinches – Turmeric powder
• For seasoning:
• 1/2 tsp – Cumin seeds
• 1/2 tsp – Mustard Seeds
• 2 to 3 pinches – Asafoetida powder
• 1 stalk – Curry leaves

Method:

1. Steam or microwave halved tomatoes, till soft. Remove skins, allow to cool. Put in a small electric mixie.
2. Add curry leaves, garlic, mint, coriander, tamarind.
3. Add chilli, jaggery, grind to a not-too-smooth paste.
4. Heat a pan, dry roast, peppercorns and cumin seeds on low.
5. When aroma exudes, take off fire, crush to a powder.
6. Add to tomato paste, add 5 cups water.
7. For Seasoning:
8. Heat pan, add seeds allow to splutter.
9. Add asafoetida, curry leaves, follow by adding rasam.
10. Add all other masala powders, ground powder, salt.
11. Bring to a boil.
12. Serve hot as a beverage on cold days, or with rice and papads.

Recipe courtesy of Keerti