Poondu Thakkali Rasam/Garlic Tomato Rasam

Rasam (Pineapple Rasam & Pepper Garlic Rasam). I can talk and talk about rasam till the cows come home. Believe me because, like I have coughed out many a times, rasam is our favourite (Rasam - Home Made Rasam Powder). In fact, at least twice a week and these days, instead of making twice, I make once a week and store in the fridge. Why not? Who told you, you can't store rasam in the fridge for a few days? After all, rasam is meatless (Nandu Rasam) and its all about spices and the rest of the customary ingredients? Also, how different can a rasam be? Unless of course, you want to take rasam to sky level by coining the various types. Not me though. Enough (Mor Rasam, Egg Rasam & Instant Rasam). Enough of even taking my cooking to a higher level and rasam which is in my fridge, oh, I actually freeze in smaller portions, is then brought out for warming up for our next meal. Thereafter, I just do the topping. Topping like frying fish or making a stir fry veggie, and our meal is ready. Poondu Thakkali Rasam/Garlic Tomato Rasam. I suppose the nearest door to another version. Of course, we don't compromise on its quintessential tastes. Sourness, and tadbit of heat, and rasam definitely is our healthy, nutritious and nourishing to our body Indian soup.

Ingredients

2 medium size plump tomatoes - chopped

10 smashed garlic (without skin)
1 tsp mustard seeds
1/2 tbsp coriander powder
1 tsp cumin powder
1 tsp turmeric powder
Crushed black pepper - as needed
Some coriander leaves - sliced
Some curry leaves
Tamarind/assam juice - as needed
Salt to taste
1 1/2 tbsp oil
Water - more or less 2 litres (or as you like)

Method
Heat oil.
Add mustard seeds, garlic, coriander powder, cumin powder, turmeric powder and tomato.
Stir and cook till mushy over low heat, just to bind the ingredients together.
Pour water, season with salt and tamarind juice.
Stir and let it heat through.
Do not over-boil, just heat through.
Off the heat and combine in black pepper, coriander leaves and curry leaves.