Tomato Rasam

Nothing like overcooked rice and piping hot rasam on a cold afternoon. O yes, I make rasam whenever I overcook rice... also, I overcook rice whenever I feel like making rasam.

Tomato: 3 medium
Garlic: 6 cloves
Shallots: 3 sliced
Dried Red chilly: 6
Mustard: 1/2 tsp
Curry leaves and Coriander leaves: a few
Oil and Salt: as required
Asafoetida: a pinch
Tamarind: lime sized soaked in water
Turmeric Powder: a pinch
Pepper Powder: 1 tsp
Cumin powder: 1/2 tsp

Boil the tomatoes. Take it out from the water and mash it properly.
In a kadai, splutter mustard, add curry leaves, shallots and the dried red chillies
Fry for half a minute and add the garlic and saute for a minute.
Now add the mashed tomatoes along with the tamarind water and let it boil
Add the turmeric powder, asafoetida, pepper powder and cumin powder.
When it boils properly, turn off the stove and garnish with coriander leaves.
Serve hot with rice and appalam.