Skip this section if you have ready rasam powder. To make instant powder, on a low heat dry roast chana dal till deep golden & aromatic.

Then add coriander seeds, methi seeds, red chili and pepper corn.

Dry roast until aromatic. Add cumin seeds to the hot pan and fry till aromatic.

Cool them and make a fine powder. Keep this aside.

Heat a pot with oil. Add cumin, mustard & methi seeds.

When they begin to splutter, add red chili and hing. Add curry leaves and fry for a min.

Next add pureed or chopped tomatoes, salt and turmeric. Salt helps to cook tomatoes faster.

Fry for about 2 minutes. Cover and cook. Tomatoes should turn mushy and soft.

Next add the crushed garlic, tamarind, rasam powder and jaggery. Then mix well.

Pour water & bring it to a boil. Then add coriander leaves with tender stalks. Simmer for 3 to 5 mins or until slightly thick.

Taste the rasam and add more jaggery, tamarind, salt as needed to suit your taste.

I make it sweet, sour and slightly hot. To add more heat sprinkle some crushed pepper.

Add few more coriander leaves for fresh flavor. Turn off the stove. Keep the pot covered to retain the flavors.

Serve tomato rasam with rice or just serve it as an appetizer in your meal.

Place the whole tomatoes or halved in a bowl and cover the bowl. Place it over your rice bowl in your cooker. Pressure cook as you would cook your rice. Later remove the bowl. The skin loosens so you may remove it if you prefer.

Mash the tomatoes with a masher.

Follow all the instructions as mentioned above for method 1 - tempering, adding rasam powder, tamarind, jaggery and water. Let the water come to a boil and then pour all of the mashed tomatoes along with the liquid.

Let simmer for a while, 3 to 4 mins. Add coriander leaves. Serve tomaro rasam with rice.