Tomato Rasam

Ripe tomatoes - 500 gms
red chillies - 3
fresh coconut, grated- 1 Tblsp.
asafoetida - a pinch
Salt, jaggery for taste.
Oil - 1 Tsp.
mustard seeds - 1/4 tsp.

Fry in a little oil and pound coarsely:
Coriander seeds - 1 1/2 Tblsp.
Cumin seeds - 1 Tsp.
Pepper - 1/2 tsp.

Chop and grind the tomatoes in a mixer. Strain well to remove seeds and skin. DiIute with water. Add red chillies, crushed ingredients, asafoetida, salt and jaggery. Heat till boiling point. Season with mustard seeds spluttered in oil. Remove from fire and close a lid on it. Just before serving strain well, reheat and then serve hot.