Preparation
1) Wash and cut tomatoes roughly
2) Pound the ginger
3) Wash and cut coriander and curry leaves roughly
4) Grind toor dhal, coriander seeds, cumin and pepper seeds into a fine dry powder and keep it aside
Cooking Process
1) In a sauce pan take the cut tomatoes and tamarind and squeeze them adding some water till it becomes like a thick sauce
2) Then add 300ml of water to the sauce with turmeric, vegetable stock, ginger, coriander and curry leaves and cook for 10 minutes
3) Add rasam powder and cook for 5 more minutes
4) In the mean while in an another small pan heat oil and add garlic, red chillies, mustard, urad and sliced onions and fry for 3 -4 minutes
5) Finally add the step 4 to the rasam and serve with plain rice or can be taken as soup
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