South Indian Tomato Rasam

Wash the tomatoes, boil them with the water and slat till soft, then mash.

Grind cumin seeds, pepper, garlic coarsely, without any water and add to the tomato mixture.

Slice the onion and break the red chilies into 1/4 inch pieces.

Then put a saucepan on a low heat, pour in oil and when hot, add the mustard and fenugreek seeds.

When mustard seeds sputter, add the onions and red chilies fry a little and then pour it into the tomato mixture.

Bring to boiling point, add chopped coriander leaves and remove from fire.

Serve in cups after a heavy meal, or with rice as a soup.