Ther are many versions of Rasam. Here I am giving you a traditional and ancient way of preparing Tomato Rasam, which I learned from my mother. I love Rasam with any side dish especially dals.
Chopped Tomato- 1 (Big)
Cleaned Tamarind – Medium lemon size (adjust as per tamarind taste)
Salt- as per taste
Chilli powder-11/2 Tea Spoon
Slit green chilli-1
Roasted Cumin,Fenugreek Powder-1/2 tea spoon (this adds a great flavor to Rasam so please don’t ignore it)
Pepper powder- small pinch
Curry leaves-3 springs
Chopped Coriander Leaves-2 table spoons
Onion- 1/2 (optional)
Cumin seeds-1/4 tea spoon
Turmeric – a pinch
Sugar-1/4 Tea spoon (optional)
Coriander powder-1 Table spoon
Oil-2 table spoons
Put tamarind,tomato and a cup of water in a bowl and boil it till tomato and tamarind turns soft. If you want you can add little bit of water so that it wont stick to the bowl. Keep it aside and let it cool. Then add 5 to 6 cups of water (depending on the sourness of your tamarind) . Smash tomato – tamarind in water and remove the pulp. To this add chilli powder,salt,coriander,powder,turmeric,Roasted Cumin-Fenugreek Powder, Pepper powder and mix well. See the taste if salt or anything needs to be added then add it.
Heat oil in a pan, add cumin seeds, chopped onions,slit green chilli,red chilli. When onions turns to start transparent take it out from stove and pour it into the above rasam.
To this add Curry leaves, sugar (optional) and boil it on high flame for about 5 minutes and make sure rasam is not coming out of bowl. Then switch the stove to medium flame and boil till 10% of the rasam is absorbed. By this time Curry leaves turn into brown color. Now add coriander leaves and switch of the stove. And serve hot with Dal or Potato fry or Chicken fry or any side dish of your choice.