In this variety of Rasam, the tomatoes used are the country variety. You need to vary the tamarind paste accordingly as the tomatoes are sour by nature. Tangy and tasty.
Tomato – 1, big, chopped - preferably use the 'Country' variety.
Oil – 1 tsp
Mustard – ½ tsp
Curry Leaves – 1 sprig
Gr.Chilli – 1, slit
Asafetida – ¼ tsp
Tamarind paste – 1-2 tsp (to taste)
Cumin Seeds – 1 tsp
Black Pepper – ½ tsp
Dried Red Chili – 1
Curry leaves – 6
Garlic cloves – 3
Coriander stalks – few
Coarsely grind the pepper, cumin, chili, and curry leaves roughly. Crush garlic and coriander stalks together. Mix with 1 cup of water and a pinch of turmeric powder.
Heat oil and splutter mustard. Add green chilli, curry leaves and asafetida. Add tomatoes and sauté for a minute. Add ground paste (with water) and tamarind paste. Check taste and adjust seasoning and water as needed.
Bring it to a boil. Simmer and take off heat as soon as it starts to bubble and rise along the sides. Sprinkle coriander leaves and keep the vessel covered until serving time.