Tomato Rasam

Sambar Rice, Rasam Rice are very popular and most loved South Indian Recipes.  This is a Konkani Rasam recipe with tomatoes, drumsticks, coconut.

Ingredients:
Tomatoes - 3 medium
Drumsticks/Shevga Shenga - 1 (optional)
Coriander/Cilantro Leaves - few sprigs
Jaggery/Gud/Gul - 1/2 tsp
Asafoetida/Hing - 1/4 tsp
Salt

Grated Coconut - 3 tbsp
Tamarind/Chinch/Chincham - small piece
Turmeric/Haldi - 1/8 tsp
Coriander Seeds/Dhane - 1 1/2 tsp
Cumin/Jeera Seeds - 1 tsp
Mustard Seeds - 1/2 tsp
Urad Dal/Split Black Gram - 1/2 tsp
Fenugreek/Methi Seeds - 1/4 tsp
Curry Leaves/Kadipata/Karbeo - about 8 leaves
Dry Red Chillies - 4 (Byadagi Variety)

Method:
1. Dice the drumstick into 3 or 4 big pieces.  Finely chop cilantro.  Wash the curry leaves and pat them dry.  Dice 2 tomatoes into big cubes.
2. Heat about 1 tsp oil in a pan.  Add coriander seeds, cumin seeds, mustard seeds, split black gram, fenugreek seeds, curry leaves and red chillies.  Roast these spices at low flame till they slightly darken and turn aromatic. Let it cool.
3. Grind coconut, roasted spices, turmeric, tamarind and 1 tomato (roughly diced) to a smooth paste.  Add water if required.  Save this paste for later.
4. Heat about 1 cup water in a pot and add drumsticks.  When drumsticks get cooked, add the ground paste, diced tomatoes, salt and jaggery.  Bring it to a boil.  Continue cooking till tomatoes are cooked and you get the desired consistency.  Turn off the heat and add chopped cilantro.
5. For tempering, heat about 1 tsp oil in a pan.  Add 1/4 tsp split black gram, 1/4 tsp cumin seeds, 1/4 tsp mustard seeds, 6 - 8 curry leaves and 1/4 tsp asafoetida.  When mustard seeds pop, turn off the heat.  Pour this tempering/tadka/phanna over the cooked rasam.
6. Serve hot Rasam with steamed rice.