Tomato Dhaniyalu Charu

This Rasam is just the thing for a cold rainy day!

This one started out late one evening after a tiring day at work, as tomato pachadi and transformed into Charu.

Very simple and uses the very basic ingredients.

Ingredients:
3 Tomatoes (Small Size)
4 Green Chilli
Ginger(1 inch)
Coriander Seeds(2-tsp)
Coconut (1 tbsp)
Mustard Seeds(Avaalu)
Cumin Seeds(Jeelakarra)
Dry Red Chilli (Endu Mirapakaya)
Oil
Salt

Method:
Take the tomatoes and slit it to 4 pieces and Green Chilli in a vessel and add a small amount of water and cook it on a low heat, with the lid on.
In about 10 minutes, the tomatoes will be cooked. Run it in a blender if you like ur rasam smooth. For having a feel of tomato pieces, add the boiled green chili to Mortar pestle and pound it until its a paste(coarse or fine paste is ur choice). Add tomato pieces and break them into small pieces. Mix this with the water for rasam, and add some fresh ground coriander powder. Chop ginger pieces and add it to the pot. Let this cook until the whole mix starts to boil. Add fresh grated Coconut/Dry Coconut powder.Add salt.
In a seperate pan, add oil and once it heats up, add Mustard seeds and once they splutter, add Jeelakarra, Dry Chilli, Karivepaku. Add this seasoning the rasam, and let boil for 1-2 minutes. Add Fresh Cilantro(kothmir).

Tastes very good with rice or plain as soup. Having lots of ginger gives the spice and is the right taste on a cold soggy day!