Aracha rasam

Tomato - 1
tamarind juice - little to taste ( 1/2 lemon size soaked in warm water)
Hing - little
salt to taste
Water - 3 tea cups
GRIND TO PASTE :
Coriander seeds - 1 table spoon
Cumin Seeds - 1/2 tsp
fenugreek seeds - 4 or 5 seeds
black peppercorns - 1 tsp
Red Chillies - 5 or 6
Garlic - 5 crowns
coriander leaves - 2 or 3 strings (cleaned and washed)
For seasoning
Curry leaves - 5
1/2 tsp mustard seeds ( rai / sarson)
oil 2 tsp

1. In a kadai, boil tomato in 3teacups water.
2. When the tomato becomes really soft, take it out from the water and mash it with a spoon and put it back in to the remaining boiled water. if the water is to less u can add some more water.
3. Add tamarind juice(according to the sour taste u want).
4. Add the ground paste with salt and hing.
5. Bring the mixture to a boil. let it boil on a medium heat for 2 mins then take it off the heat.
6. Heat oil in a separate kadai,
7. Add the mustard seeds
8. As the seeds splutter add curry leaves,
9. Pour this seasoning into the rasam.
10. Hot rasam is ready to be served with rice, or as a soup.