Tomato Rasam

Rasam is an essential part of every South Indian meal. When I feel lazy to cook, I mostly prepare this easy tomato rasam or thakaali rasam with a simple potato fry, which makes a divine lunch to me. This recipe has a tangy flavor. This is my version with very little changes according to our taste. Do give it a shot. Here you go with the recipe.
                             

                         

Ingredients

• Ripe tomatoes (chopped) - 3 
• Tamarind paste - 1tbsp (thick)
• Rasam powder - 1tsp 
• Curry leaves - few 
• Cilantro (chopped) - 2tbsp 
• Salt - as needed
• Jaggery - 1/2 tsp 
• Oil - as needed 
• Mustard - 1tsp 
• Jeera - 1tsp 
• Red chillies - 2 

Method 

• In 1/4cup of  hot water dissolve the tamarind paste and keep aside. 
• Heat oil in a kadai. Add mustard, jeera, red chillies and curry leaves. 
• Add chopped tomatoes along with salt, allow it to cook till mushy in medium flame.

                              

• Now add 2 1/2 cups of water, 1/4 cup of tamarind water and allow it to boil for 4-5 minutes. Lastly add rasam powder, jaggery and just allow it to boil for a second. 
• Switch off the flame. Add chopped cilantro and close it immediately to retain the aroma of the rasam. 
• Serve hot rasam with steamed rice and potato fry or have as soup.