EASY TOMATO RASAM

INGREDIENTS :

Red chilli :1
tomato      :1 
onion small    :1
cumin seeds   :1/4 tsp
curry leaves  : a few
coriander leaves  :a few
tamarind paste  :1/4 tsp
salt                :as needed
oil                 : 1 tsp

METHOD  :
Heat oil in a pan,add cumin seeds,red chilli,curry leaves,finely chopped onion and fry for 2 min.
Make a tomato puree or add very  finely chopped tomato to the pan and cover it with a lid for 5 min until the raw smell is gone.
Add tamarind paste,little water to the pan and let it boil for 5 min.
Add coriander leaves to the rasam,adjust salt  and cover it with lid for 2 min.
Serve hot with rice.

SAMBAR

Ingredients:
3 cups tamarind juice (you can use readymade extract or take 1 medium lemon size tamarind, soak in warm water and extract the juice)
2 cups cooked toor dal (kandi pappu)
2 tbsp ready made sambar powder (I used MTR)
salt as per taste
1 medium size chopped tomato
3 green chillies (slit them length wise)
1.5 tsp ginger garlic paste
3 carrots
8 okra
1/2 bottle gourd(sorakaya)

For tadka/tempering/popu/talimpu:
2 tbsp oil
1 tsp cumin
1 tsp mustard seeds
a big pinch of hing
1/2 tsp turmeric powder
1 medium size chopped onions
few curry leaves
1/2 tsp coriander powder
finely chopped coriander leaves for better taste

Method: Extract the juice from soaked tamarind and keep aside into a big bowl.
Pressure  Cook the toor dal,  and keep aside.

3. Keep the tamarind juice bowl in high flame, add chopped tomato,onion,carrots,okra,bottle gourd,
green chillies, ginger garlic paste, sambar powder and salt to tamarind juice, mix, bring to a boil.

4. Add toor dal , mix without lumps, boil till desired thicken on low flame.

5. Finally put the tempering with oil, cumin, mustard seeds, turmeric powder, hing, curry leaves, coriander leaves and hing. Add this talimpu to above sambar, mix well.

6. Finally sprinkle the coriander powder on top of the sambar and turn off the heat.