TOMATO RASAM

Ingredients:
Full ripe tomatoes – ½ kg
Tamarind – little
Ghee – for frying
Curry leaves, coriander leaves – little
Salt & jaggery – as required
Pound together coarsely:
Green chilies – 3 or 4
Small onions (peeled) – few
Garlic flakes – 3
Coriander seeds – 1 ½ tsp.
Cumin seeds – ½ tsp.
Cinnamon – ½ inch piece
Method of preparation:
Chop tomatoes into big pieces.
Add just enough water to cover the pieces.
Add tamarind and boil till tomatoes become just soft. (Till outer skin peels easily).
Allow to cool. Grind to smooth paste and strain remove seeds and skin etc.
Dilute if necessary, add salt, jaggery.
Fry pound ingredients in ghee and add to tomato juice.
Boil for 1 or 2 minutes.
Garnish with coriander and curry leaves.
Heat little ghee, add asafetida powder and mix with rasam.
If you want to serve this rasam as appetizer strain it just before serving.