This rasam recipe is the favorite of my younger daughter .This is not a chettinad recipe. We call this sathya aunty’s Rasam. One of my neighbors a kannada Brahmin called Sathya makes this mouth watering rasam and my daughter has grown with this rasam of hers. In her younger days sathya will feed her with this rice every afternoon which she loves .I take this oppurtunity to thank her for giving me this wonderful recipe which I love to share with my readers.I am used to making this rasam powder of hers and follow the recipe given by her which is little bit different from the rasam we make. But I bet that you don’t need sambar or any other gravy when you have this rasam. Once you get this rasam powder ready then it is an easy job. The biggest advantage of this rasam is that there will not be a bit of residue left in the rasam in the end. If you are cooking dhal for sambar or any other curry, you can use little bit of dhal for this rasam. It is not a must item

Ingredients
Tomatoes-2
Tamarind paste-1 teaspoon
Rasam powder-1 table spoon (As per the recipe I have given if possible or any other standard one)
Dhal water-1 cup (not a must)
Jaggery-1 teaspoon
Turmeric powder-1/2 teaspoon
Method
Put the tomatoes in boiling water and switch off the stove. Close the vessel. Open it after 5 to 10 minutes. Peel off the skin. Smash the tomatoes in a 1 1/2 cups of water. Add the tamarind paste and the salt needed and the rasam powder to this water. Keep the kadai in the stove. Add this mixture and let it boil for 5 minutes. Now add the dhal water if you have or else 2 cups of plain water and let the rasam boil for 5 minutes till the entire house is filled with the rasam smell. Add the jaggerry and switch of the stove in another 2 minutes. Finally season the rasam with a teaspoon of mustard,small jeera and curry leaf Fresh coriander leaves will change the taste of the rasam.So if desired try without adding coriander one day and otherwise another day.