Ingredients – For Masala
Pinch of asafoetida
1 tsp coriander seeds (Dhaniya)
1/2 tsp peppercorns
1 red chilly
1 tsp toor dal  (Thuvaram Paruppu)
1/2 tsp cumin seeds (Jeeragam)

Ingredients – Rasam
2 tbsp toor dal cooked
3 tomatoes (1.5 cups chopped)
3 cups water
Salt
Curry and coriander leaves
1/2 tsp oil
1/2 tsp mustard seeds

Method
Dry roast asafoetida, coriander seeds, peppercorns, chilly and toor dal.

Allow to cool.

Take in a coffee grinder or blender along with cumin seeds and powder.

Take 3 cups of water and add the tomato pieces.

Add salt.

Bring to a boil.

Add the ground masala.

Add the cooked toor dal.

Simmer for 5 minutes and turn off the stove.

Garnish with curry and coriander leaves.

Heat oil and splutter mustard seeds.

Add the mustard seeds to the rasam.

Tasty tomato rasam ready.