Ingredients:

• 4 – medium sized Tomatoes
• 1/2 – lemon-sized ball of Tamarind
• a pinch – Turmeric
• 1/2 tsp – Sugar
• salt
• oil
• For the Rasam Powder:
• 1 tsp – Jeera
• 1/2 tsp – dhaniya
• 1 tsp – Black Peppercorns
• 1/2 tsp – Tuvar dal
• 1/4 tsp – Methi seeds
• 1/2 – Dried red chilli
• 3 – Garlic flakes
• For Seasoning:
• 1/4 tsp – Mustard Seeds
• 1/4 tsp – Jeera
• 1/4 tsp – Methi seeds
• 1/4 tsp – Asafoetida powder
• 3 – Dried red chillies

Method:

1. Cut the tomatoes into four pieces each. Then take the tomatoes, tamarind and little water and heat it for 5 mins.
2. When cool, mash them and discard the peel of the tomatoes and tamarind.
3. Don’t throw away the pulp of the tomato.
4. Now, dry roast the ingredients except for garlic flakes on a slow flame till a nice aroma arises.
5. Grind them to a powder with the garlic flakes.
6. Add this powder, salt, turmeric and sugar to the tomato juice.
7. Add coarsely torn coriander and curry leaves.
8. Heat a pan, add 2 tsps of oil and add all the seasoning ingredients except asafoetida.
9. Turn off the heat when nicely fried and add asafoetida.
10. Add this tempering to the tomato paste with 4 cups of water and cover with a lid.
11. Now, shift it on to a stove and bring it to boil.
12. Serve hot with rice.

Recipe courtesy of Rekha John