Tomato Rasam

I got one tomato from my garden today, and decided to make Tomato Rasam, add a few more grape tomatoes, that I had in the fridge. The utensil I used to make the rasam is a special type of metal called 'Eayum Chembu', for some reason gives rasam a special flavor.

2 medim sized tomatoes
1 tsp tamarind paste
1/2 tsp turmeric
a pinch of asafetida
1 tsp rasam powder, add more if you want it spicier
salt to taste
2 tbsp cooked dal( I used masoor dal)
1/4 tsp sugar
a few curry leaves
1 tbsp cilantro
few drops of lemon juice

masala to be ground-
Blend coarsely in the blender, one garlic clove, 1/2 inch ginger, a few peppercorns, 1/2 tsp cumin seeds, and couple ofcurry leaves.

tadka-
1 tbsp coconut oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1 dried red chilli
a few curry leaves
a pinch of asafetida

Method-
Heat 1/2 tsp oil, add the blended masala, and saute for a few minutes, add chopped tomatoes, saute again for a couple of minutes.
Add 1and 1/2 cups water or so
, tamarind paste, salt and turmeric.
Once it comes to a boil, add rasam powder, dal, curry leaves, sugar, and keeping the heat on medium, cook till the tomatoes are done.
Remove from heat, add the tadka, then add cilantro, lemon juice.
Serve as a soup or with rice.