Rasam

Ingredients

Tomatoes - 3 regular sized
Green chilli - 1
Dry Red chilli - 1
Tamarind - Size of 1 big lemon
Curry leaves
Garlic - 5-6 pods
MTR Sambar Powder - 2 tsps
Pepper Powder - 1 tsp
Salt
Corriander leaves
Mustard
Jeera
Asafoetida (Hing) - pinch

Recipes 

In a bowl add cut tomatoes, green chillies, one teaspoon jeera, half glass water, and boil it for 20 minutes in a low flame. Meanwhile soak tamarind in half glass hot water, for 10 minutes. When tomatoes become soft, mash them a little, and add sambar powder and pepper powder. Also add coriander leaves and salt for taste.

Now, add required water, and tamarind  juice without pulp. In a small kadai put two teaspoons oil. When oil is hot, put mustard, jeera, red chilli, full garlic, and curry leaves and fry for 1 minute. Add this to tamarind water and boil it. When it starts boiling, simmer the flame  and boil it for 5 minutes.

Rasam is ready!