Spicy Tomato Rasam

Ingredients

large ripe healthy tomatoes- 2
water or top water of boiled dal (stock) - 4 cups
whole red chillies- 2
curry leaves- 1 stalk
mint leaves -1 tiny sprig
coriander leaves- 1 tiny sprig
garlic grated- 1-2 flakes
clove-cinnamon powder 2-3 pinches
sambar masala - 1/2 tsp
peppercorns- 8-10
cumin seeds - 1 1/2 tsp.
mustard seeds -1/2 tsp.
asafoetida -2 pinches
jaggery- 1 marble sized ball of or 1/2 tsp. sugar
tamarind -1 small strip
ghee or oil 1 tbsp
salt to taste

Method of Preparation
Put whole tomatoes in boiling water, simmer for 3 minutes, keep aside for 5 minutes. Heat 1/4 tsp. oil in a small pan, add pepper corns and 1 tsp. cumin seeds. Roast till aromatic, grind in a mortar or under a stone till powdered. Keep aside. Remove tomatoes from water, peel away the broken skin. Grate or mash till fine. To the thick pulp, add roasted whole chillies, all leaves, all masalas, salt, tamarind, jaggery and mash well either with hand or with a hand blender. The ingredients should have blended well into the pulp. Take in a deep pan, add stock or water. Heat ghee in a small pan, add mustard and remaining cumin seeds, asafoetida and allow to splutter. Add garlic and stir, add carefully to the rasam. Bring to a boil, check spices and salt and adjust. Simmer for 2-3 minutes. Keep aside covered for 10 minutes before serving. Serve hot as a soup or with steaming hot plain rice and papads.