Tomato Rasam

Nothing like overcooked rice and piping hot rasam on a cold afternoon. O yes, I make rasam whenever I overcook rice... also, I overcook rice whenever I feel like making rasam.

Tomato: 3 medium

Garlic: 6 cloves

Shallots: 3 sliced

Dried Red chilly: 6

Mustard: 1/2 tsp

Curry leaves and Coriander leaves: a few

Oil and Salt: as required

Asafoetida: a pinch

Tamarind: lime sized soaked in water

Turmeric Powder: a pinch

Pepper Powder: 1 tsp

Cumin powder: 1/2 tsp

Boil the tomatoes. Take it out from the water and mash it properly.

In a kadai, splutter mustard, add curry leaves, shallots and the dried red chillies

Fry for half a minute and add the garlic and saute for a minute.

Now add the mashed tomatoes along with the tamarind water and let it boil

Add the turmeric powder, asafoetida, pepper powder and cumin powder.

When it boils properly, turn off the stove and garnish with coriander leaves.

Serve hot with rice and appalam.