Finely chop tomatoes . Soak tamarind in warm water . Extract its pulp. .
Wash the toor dal ,add turmeric and cook for 3 - 4 whistles with 2 cup of water. Mash the cooked dal and keep aside.
Transfer chopped pudina and tomato ( optional ) into the cooking vessel . Add some water and keep to boil.Let the flame be medium .
Meanwhile,add a tsp of oil to a small kadai and add all the ingredients mentioned under to roast and grind . Fry till dal gets golden brown and chillies are crisp .
Once the spices comes to room temperature , powder them in a mixer .
Once tomatoes are half cooked , add cooked dal , tamarind pulp , salt and powdered masala to it . Add water depending on your prefferred choice of consistency . Mix well .
Allow the rasam to boil well on medium flame . taste test .
Once the rasam gets boiled nicely , switch off . Prepare a tempering . Heat a tsp of ghee, add mustard seeds and garlic pieces.When mustard splutters and garlic turns light brown , add curry leaves and switch off. Pour it over the rasam.Garnish with pudina leaves if you want.
Serve piping hot Pudina Rasam with hot steaming rice or sip it as a soup or as a yummy tonic for your indigestion / cold & cough.