At first boil tomatoes for 2 minutes in water and then blanch it in ice water for 15 minutes.

Now cut them in 4 pieces and grind it to make a puree.

Now in a grinder grind cumin seeds and black pepper whole lightly and then add ginger, garlic, coriander stems. Grind it lightly again.

Now in pan heat up sun flower oil and fry mustard seeds, tur dal, laal mirch in low flame.

Add curry leaves and the paste which I have previously mentioned. Saute it adding turmeric powder, laal mirch powder and salt in very low flame.

Now pour the tomato puree and cook it for nearly 10 minutes by covering the lid in low flame. Rasam is almost ready. Switch off the flame and add coriander leaves.

Now serve them hot with rice.