Rasam #4 : Tomato Rasam variation

Need :

1. Tomato - 6-8 Nos, Diced.
2. Lemon Juice ( to taste)
3. Salt to Taste
4. Rasam Powder 
5. Asafoetida ( Hing or Periungayam) - 1/4 teaspoon.
6. Water.. - 400 ml
7. Mustard Seeds &  Curry leaves  for Tempering  (Tadka)
8. Corriander leaves a for Garnishing.

Method :

1. In a Sauce pan , Add diced tomatoes,  Rasam Powder and water(200 ml) and bring it to boil till tomatoes is cooked completely and Raw smell of the Rasam Powder goes off.
2. Now, the remaining 200ml of water
3. Add salt to taste.
4. 1/4  teaspoon full of Asafoetida ( add as per your taste, for this Rasam. this gives a good nice flavour)
5. Bring the flame up, so that the entire mixture could boil and will have a very thin consistency.

Tempering (Tadka) and Garnish :

1. Heat 1 tsp Ghee( Clarified butter) in a pan
2. Add  the mustard seeds, Allow it to crackle, then,
3. Add Curry leaves, and Pinch of Asafoetida and allow the Curry leaves to flutter. 
4. Now pour this into the Hot Rasam. 
5. Chop the coriander leaves and Garsnish the Rasam. 

Server hot with Rice or Drink it like a soup.