Tomato / Cocum Rasam

Tomato / Cocum Rasam
Rasam is usally prepared in tin vessels (EEya Chatti). This is supposed to help us fight against diabetes and keep us healthy.
Since this rasam gets prepared on dwadashi, no tamarind is added to this.

Ingredients

1. (dried)Cocum / Kudam puli - 4-5 numbers
2. Tomatoes - 300-400 gms - sliced length wise (dont cut it too small - but slice them length wise into medium sized pieces).
3. Turmeric powder - 1 pinch, salt - to taste, hing - 1 pinch.
4. Rasam Powder - 1 -2 tsp (If powder not available dry roast  1tsp coriander seeds, 1/2 tsp pepper, 1/2 tsp cumin seeds, 1 red pepper and grind to a coarse powder.)
5. Water in which dhal was cooked - 1 cup
6. Ghee - 1-2 tsp, mustard/cumin seeds - 1tsp, curry leaves - 4-5 leaflets, methi seeds - 1/2 tsp, black pepper powder - 1/2 tsp - for seasoning.
7. Finely chopped Coriander leaves / stem - a fist full. 
8. 1 green chillie - Sliced (optional)

Procedure

1. In the tin vessel add 2 cups of boiling water, salt, turmeric, cocum , green chilies (optional) and bring to a boil.
2. Now add dhal water & sliced tomatoes.
3. Bring the tomato mixture to boil.
4. Then add rasam powder and hind and turn off the gas. (Rasam must not boil too much )
5. In a pan add ghee, mustard/cumin.
6. After mustard splutters, add curry leaves & pepper powder and add it to rasam.
7. Add coriander stem/leaves.

Mildly tangy rasam is ready.

Enjoy it with rice / idly or any dish of your choice.

Note: If you have dried neem flowers, fry it in ghee and add to this rasam.
Note: If you have coconut milk add 1 tbsp - it tastes well.