தக்காளிச் சாறு ரசம் / Tomato Juice Rasam / Thakkali Charu Rasam

I would call this rasam similar to Lemon Rasam .In lemon rasam coarsely powdered pepper / jeera are added towards the end whereas in this recipe we are going to grind them with other ingredients

Ingredients
Part 1 - Pressure cooker

• Toor dhal - nearly 1/2 cup
• Methi seeds - little
• Turmeric - a pinch
• Oil/ Ghee - a drop
• Water - to pressure cook

Part 2 - Tomato Juice

• Tomato - 7
• Coriander leaves - little
• Garlic - 4 pods
• Cumin seeds / jeera - 1 teaspoon
• Pepper - 1/2 teaspoon
• Green chilly - 2 nos or more
• Salt - little for making juice + 1 teaspoon for making rasam

Part 3 - Seasoning and Garnishing

• Ghee - 1 teaspoon
• Mustard seeds - 1/2 teaspoon
• Hing - a pinch
• Curry leaves - little (optional)
• Corinader leaves - little
• Lemon - 1

Method
Step - 1 - Parupu thanni / Dhal water

• Take toor dhal in a cooker separator / bowl.Put methi seeds, turmeric and a drop of oil to it
• Pour enough water and pressure cook for 4 whistles

• Once done take it out and mash the dhal

• Pour 2 cups of water to the dhal and mix well

Step 2 - Tomato Juice

• Take the ingredients mentioned under "Part 2" and grind it to a smooth paste without adding water
• Transfer this to a kadai / vessel.Wash the mixer jar with 1 cup of water and pour it in kadai
• Add salt and boil it in a medium flame for about 10 minutes till the raw smell goes

Step 3 - Rasam

• Now pour in the mashed dhal water and cover it with a lid.Cook for about 2 minutes till a froth is seen

• Add coriander leaves and switch off the stove
• Sqeeze lemon and mix well

Step 4 - Seasoning

• Heat ghee in a small iron ladle / kadai and season mustard seeds

• Put hing, red chilly and curry leaves.Once done drop it into the rasam and mix well

Hot Tomato Rasam is ready.Mix with rice and serve along with Mixed Vegetable curry