Tomato Rasam (Thakkali Rasam) - cooking recipe

Ingredients

2 teaspoons oil
1/2 teaspoon mustard seeds
1/4 teaspoon fenugreek seeds
1/2 teaspoon cumin seed
1/4 teaspoon turmeric powder
1 1/2 teaspoons , rasam powder
2 cups water
3 tomatoes
2 green chilies
1 dried red chili
some coriander leaves
10 g , tamarind (size of 1 gooseberry)
1/2 teaspoon salt

Preparation

Cut the tomatoes into 8 if it is big one or 4 if it is small one.
Let the tamarind soak in water.
Slice the green chillies vertically into 2.
Heat up the vessel and pour 3 tsp of oil.
Put the mustard seeds, fengreek seeds and cumin seeds.
Once you see the seeds cracking, tear open and put the dried red chillis.
After 5 seconds, put the tomatoes and green chilli.
Now put the turmeric powder and stir until tomato seem cooked (Probably for 2 mins).
Put the rasam powder and mix it well for a minute.
Filter the tamarind water and pour it in the vessel.
Mix it for a minute and add 2 cups of water.
Add salt and leave the rasam to boil for a minute.
Switch off the heat and put the coriander leaves.