Any southindian meal is incomplete with out rasam.
Tomato 1 no
Toor dal 2 tablespoons ( pressure cooked ).
Tamarind 2 inchs(soak in hot water and squeeze out the pulp)
Hing a small piece.
Rasam powder 1 teaspoon.
Salt to taste.
For seasoning 1 teaspoon ghee, 1/2 teaspoon mustard, 1 red chilli cut into two.
For topping Coriander 2 twigs (cleaned and chopped).
Cut tomato into 8 pieces, place in a microwave safe container and cook in micro high for 1 minute. Add other ingredients and 2 cups water and micro high for 4 minutes. You can add 1/2 cup more water if you want a thinner consistency and boil for 1 minute. Transfer to a serving bowl.
Heat ghee in a small kadai, add mustard seeds and when it splutters add chillies , fry for 10 seconds, add to the rasam. Top with chopped coriander leaves and serve hot in mugs or mixed with rice.