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

How to Make Tomato Rasam for winters

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