Spicy Tomato Rasam without Dal

Ingredients:

Tomato- 3 big (cubed)
Tamarind- 1 small gooseberry size
Chilli powder- 1/2 teaspoon
Coriander powder- 1/2 teaspoon
Sambar powder- 1 teaspoon(I used store brought Eastern Powder)
Asafoetida powder- 1/4 teaspoon
Fenugreek Powder- 1/4 teaspoon
Coriander leaves- A small bunch

For Crushing: 

Ginger- 1 inch piece
Garlic- 10 big cloves
Peppercorns- 1/2 teaspoon

For tempering:

Vegetable oil- 2 tablespoon

Mustard seeds- 1/2 teaspoon

Fenugreek seeds- 1/2 teaspoon

Curry leaves- 1 spring

dried chillies- 2

 

Preparation:

 

Soak tamarind in 1/2 cup of water and extract the juice. keep this aside.

 

Crush the ingredients under "crushing" using pestle and mortar and keep it aside.

 

Heat oil in a heavy bottom pan and splutter mustard seeds and fenugreek seeds followed by all other ingredients for Tempering. Add the crushed mix to this and stir until the ginger and garlic turns brown. Now add the chilli powder, coriander powder and sambar powder. Mix everything in very low flame and add tomato pieces to it. Stir continuously until the tomatoes starts to cook. Add tamarind juice to this mixture along with 2 cups of water. (Do a taste test and add more water if the rasam is too strong for you) Add fenugreek powder and asafoetida powder along with coriander leaves and allow everything to boil for 2 minutes. Switch off the flame and enjoy hot!!!!!