Instant Rasam

Can be served with rice or also can be served as  a soup

Ingredients:
Tomatoes small 3
Water 3 cups
Sambhar powder 1 tb sp
Freshly ground cumin and pepper powder 1 tsp
Salt to taste
Asafoetida 1/2 tsp
for tempering
Ghee 1 tsp
Mustard seeds 1/2 tsp
Curry leaves few
Coriander leaves for garnishing

Method
Take a vessel with water.
Cut tomatoes into small slices and add it to the water.
Add the sambhar powder, Asafoetida and salt and allow it to boil.
Once the tomatoes are tender, add the cumin pepper powder and remove from heat and set aside.
For tempering:
Take  a pan, add ghee and add mustard seeds to it.
When mustard seeds statrts splattering, add the curry leaves and add it to the rasam.
Add very well chopped corinader leaves and serve hot.

Note: Tomatoes should not be over cooked, it should be cooked till it becomes tender.