Ingredients

• 1/4 cup - tamarind pulp
• 2 tomatoes
• 1/2 tsp - black pepper
• 1/2 tsp - cumin
• 5 - dry chillies
• 1 sprig - curry leaves
• 1 big bunch - coriander leaves
• 2 cloves - garlic
• 1/4 tsp - turmeric powder Salt to taste
• Oil, mustard and cumin for tempering

How to Make Hyderabadi Tomato Rasam

• Make a paste of black pepper, dry chillies, garlic, cumin and curry leaves in a blender.
• Heat oil in a vessel, add mustard, cumin and curry leaves.
• Mix the tamarind pulp with 3 glasses of water.
• Add this mixture to the tempered ingredients, add turmeric powder, the blended paste and salt.
• Let the rasam boil for 1 min then add two big tomatoes just with 1 slit on each.
• Add finely chopped coriander leaves and boil again for 2 mins.
• Serve with plain rice.