Radish and tomato rasam....my style

Ingredients

• 1 bunch of red radish, sliced, without greens
• 3 medium tomatoes finely chopped
• 1 lemon size taramind soaked in water
• 2 tea spoons oil
• 1 tea spoon cummin seeds
• 1 tea spoon mustard seeds
• 1 tea spoon cumin powder
• 1 table spoon rasam powder
• 1 tea spoon sugar
• 8-10 curry leaves
• Salt to taste
• 2 1/2 cups of water
• 1 tea spoon lemon juice (optional)
• 2 table spoons chopped coriander

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Preparation

• Heat oil in a pan, add in cumin seeds, mustard seeds and curry leaves.As the seeds start to splutter add in sliced radish and tomatoes and saute for 2 mins.
• Now add in the water, sugar, salt, rasam powder, tamarind and cumin powder.
• Cook this mixture for 15 to 20 mins on slow medium heat.The flavors need to be absorbed by radish and the masalas need to get cooked properly.
• If you dont get desired tangyness than add a tsp of lemon juice but this is purely optional.Garnish with chopped coriander and serve immediately with rice.