Tomato Rasam (Thakkali)

Ingredients

• 3 tomatoes

• 2.5 tsp sambar powder

• 1/4 tsp asafoetida

• 2 green chillies, slit

• 1/2 tsp turmeric powder

• gooseberry-sized ball of tamarind

• 1/4 cup cooked toor dal

• coconut milk from 2 tbsp freshly grated coconut

• salt to taste

For tempering

• fresh coriander leaves

• ghee for tempering

• 1 tsp mustard seeds

• 1/2 tsp cumin seeds

• a pinch of asafoetida

• 2 green chillies, slit

Method

Extract tamarind pulp and add 2 cups of water to it. Bring this to boil for about 3-4 minutes along with chopped tomatoes, turmeric powder, sambar powder, asafoetida, salt and slit green chillies till the raw smell of tamarind goes away.

Add the cooked toor dal to this mixture and also the fresh coconut milk.

Add 2 cups of water and bring it to a slight boil till it begins to froth. Remove from flame and add coriander leaves.

Heat ghee for tempering.

To this, add mustard seeds, cumin seeds, green chillies and asafoetida.

Pour this over the hot rasam.