Eeya sombu rasam .... tomato paruppu rasam

Rasam   an easily digestable , healthy  one ,  can  drink like soup . It is  staple food for  small kids  to old people , sick people ,recovery  from illness , post delivery ......
 Foreigners  using  soups, in our country  we are using variety of rasams .
Our  food will not completed  if we are not taking rasam in our food. My  grandma  used to tell , if you are a  good cook then you have to excel in preparing rasam .... Rasam  is the great measurement  for a good cook, the aroma  when we open the vessel will  spread in the whole house .

Ingredients :
 Tamarind  juice - 1 cup ( extracting from a big  gooseberry size tamarind)
Tomato  - 1  big / 2 small
Thur dal  - 4 tsp
 moong dal - 2 tsp 
 green chilly  = 1  slit
Turmeric powder - 1 tsp 
 rasam powder / sambar powder   --  1/2 - 3/4  tsp ( a/c to the taste )
 salt -  to taste  ( 1  tsp)
 Hing -  little
Temper :
 Oil / ghee - 1 tsp 
 Kadugu - 1 tsp
 Jeeragam --   1/2 tsp
 Curry leaves , fresh dania  for garnishing
Method:
           Take a vessel  cook the dals  together with turmeric powder.   In another vessel   take tamarind juice  , tomatoes  sliced ,   slit  green chillies  , salt , hing , rasam  / sambar powder  cook  for  10 / 15 minutes till the raw smell  of tamarind   goes . Then add the  mashed cooked dal  and cook  for  2 minutes   then add the required  water  and allow  to get  froth . ( not  to  allow  boil).Temper   kadugu
, jeeragam , curry leaves  in ghee , garnish with fresh   coriander leaves  and close the vessel with a lid .
 If you use  eeya sombu , you can  smell  good aroma of  rasam with fresh  coriander leaves .Enjoy the rasam in hot rice.