Rasam...

INGREDIENTS:

Red chilies  -  5-6.
Black pepper  - 1 1/2 tsp.
Split red gram  -  1 tsp.
Cumin seeds  - 1 tsp.
Garlic cloves  - 6-7.
Asafoetida powder - 1/2 tsp.
Mustard seeds - 1/2 tsp.
Fenugreek seeds  -1/2 tsp.
Salt to taste.
Tamarind  -  1 lemon size.
Coriander leaves (cilantro leaves)  - a few sprigs , chopped.
Olive oil or coconut oil  1 tbsp.

METHOD:

Soak tamarind in 2 cups warm water and extract the juice.  Crush together first five ingredients and keep aside.  Chop the coriander leaves. 
Heat oil, add mustard seeds and fenugreek seeds.  As the seeds crackle, stir in the crushed ingredients and saute.  Gradually add the tamarind water.  Simmer for few minutes.  Add the asafoetida powder, salt, chopped leaves and bring to a boiling point, don't boil.  Remove from heat. 

TOMATO RASAM:

6 red chilies.
1 1/2 tsp back pepper.
1 tsp cumin seeds.
7 to 8 garlic cloves.
1 tsp split red gram.
1/2 tsp turmeric powder.
1/2 tsp asafoetida.
1 1/2 cups diced tomatoes.
Olive oil  2 tbsp.
Few sprigs coriander leaves, chopped.
1/2 tsp fenugreek seeds. 
1/2 tsp mustard seeds.
Salt to taste.
2 cups water. 

METHOD;

Crush together the first five ingredients and keep aside.
Chop the coriander leaves.
Heat oil, add mustard seeds and fenugreek seeds.  As the seeds crackle, stir in the crushed ingredients.  Gradually add the diced tomatoes and saute.  Add the water and bring to boil.  Let it simmer for few minutes.  Add the asafoetida powder, salt, chopped leaves and bring to boil.  Remove from heat.


"ENJOY COOKING AND EATING"