Thakkali Rasam and Urulaikizhangu Podimas

You need for the thakkali (tomato) rasam:
3 tomatoes, cubed
1/2 teaspoon asafragrantia powder
2 teaspoons of Sapat Raman rasa podi (tm)
3 tablespoons of red gram dhal
2 and a 1/2 cups of water
lemon sized tamarind
salt to taste

Chopped coriander leaves for garnishing

For Tempering:
2 tea spoons ghee
1 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1 round, red chilli halved
a few curry leaves

1. Pressure cook the red gram dhal and set aside.

2. In a vessel, heat a little over a tumbler of water. Put two of the three cubed tomatoes and tamarind in and let it stand for 5 minutes.

5 minutes later, think of Italy. Specifically, the vineyards where people crush grapes with their feet. The feeling is magical, isn't it? Now, come back to earth and do the same with your fingers to the tomatoes and tamarind in warm water. See how good it feels. Keep at it until all the juices have been extracted one hundred and ten per cent and it feels better. Strain and discard the residue. Next, mix with the pressure cooked red gram dal, asafragrantia and Sapat Raman rasa podi (tm).

Before this, it is advisable to churn the red gram dhal after it has been pressure-cooked (six whistles long) in order to make sure it's in a purely consistent and smooth condition. All this is left to simmer in a thick-bottomed vessel for 13 minutes, while we're one our way to thakkali rasam heaven.

Heat 2 teaspoons of ghee and add all the ingredients for tempering. when the mustard seeds splutter, add to the simmering rasam.

Turn off the gas, empty the last of the cubed tomatoes into the steaming rasam and garnish with chopped coriander leaves. Serve hot over warm basmati rice with urulaikizhangu (potato) podimas and fried appalams for company or chilled in an ever-silver tumbler on any Chennai day.

Preparation time: 10 mins
Cooking time: 20 mins
Serves: The purpose