Miryala (Pepper) rasam

This rasam is very good for health when you have cold, cough or throat pain. This is my mother-in-laws recipe, when someone in the house has cold then this rasam is compulsory prepared by her. And everyone in the house loves this a lot :)

Ingredients:
Tamarind - lemon size
Tomato - 2
Turmeric - 1/2 spoon
Tur dal - 2 spoons
Water
Salt
Powder:
Miryalu (pepper corms) - 2 spoons
Coriander seeds - 1.5 spoon
Cumin seeds - 1 spoon
Methi seeds - 1/4th spoon
Tur dal - 1 spoon
Dry red chilli - 2
Seasoning:
Cumin seeds - 1 spoon
Mustard seeds - 1 spoon
Dry red chilli - 2
Curry leaves - 10-15
Asafoetida - a pinch
Coriander leaves

Procedure:
Dry roast all the ingredients mentioned for powder and grind it to a coarse powder.
Boil the tur dal and mash it a fine paste.
Now heat a pan and add tur dal, tamarind juice, turmeric and squash tomato with hand in it.
Bring it to a boil and later add the ground powder and salt as per taste. Boil for another 10 mins.
Heat another pan and add the oil in it. Once oil is heated add the seasoning ingredients.
Once they start to splutter remove from heat and add into the rasam.
Garnish with coriander leaves and remove the rasam from heat.

Tomato charu

Ingredients:
Tomatoes - 4
Cumin seeds - 1
Mustard seeds - 1
Dry red chilli - 3
Curry leaves - 10
Tamarind pulp - 2 spoons
Turmeric a pinch
Garlic pods - 2
Onion - 1
Red chilli powder - 1 spoon
Coriander leaves - 2 spoons
Salt
Water
Oil

Procedure:
Cook the tomatoes in a pan without water. Once its done remove from heat and allow it for cooling.
When it is cooled squeeze the tomatoes and drain the juice from them.
Heat another pan and add oil into it. When oil is heated add cumin seeds, mustard seeds, curry leaves and garlic pods.
When it starts to splutter add onions, turmeric and dry red chillies.
When onions turn light brown add the tomato extract, tamarind pulp, red chilli powder and salt.
Cook until it is boiled nicely and remove from heat.
Sprinkle with coriander leaves and serve hot with rice.