Ingredients

• 2 - big tomatoes
• curry leaves - one small bunch
• coriander leaves - one big bunch
• tamarind extract - very little needed
• rasam powder - 2.5 tsps
• salt to taste
• garlic - 2 - 3 pods
• hing (asafoetida) - 5 pinches
• tuvar dal (cooked) - about 3.5 tbsp
• mustard - 1 tsp
• jeera (cumin seeds) - 1 tsp

How to Make Tomato Garlic Rasam

• In a vessel, add 1 tomato chopped into fine pieces, half bunch of chopped curry leaves, half bunch of chopped coriander leaves, rasam powder, hing, salt and tamarind extract.
• Grind the other tomato along with garlic and the rest of the curry leaves. Add it to the mixture above.
• Add some water and allow it to boil for 15 mins on medium-high flame.
• Once raw smell goes, add the cooked tuvar dal along with some water to it.
• If it's too thick, you can add more water.
• On medium heat, add the coriander leaves and allow a layer of froth to come on top. Do not allow it to boil.
• Once the first few bubbles are seen, switch off the heat.
• Then season it with mustard, jeera and a few pinches of hing tempered in 1/2 tsp ghee.