Tomato rasam

Tomatoes 4, boil for 20 minutes, allow to cool, peel off skin and pureed.
Rasam powder 1 tbsp., tamarind concentrate 1/4 tsp., pepper powder 1/2 tsp.,
 palm sugar powder 1 tbsp., water 2 cups, salt to taste.
Boil thoroughly all the ingredients together.
Coconut oil 2 tsp., mustard seeds 1/2 tsp., red chilly 1, curry leaf a sprig, chopped cilantro 1 tbsp.
Heat oil, drop in mustard seeds, allow to splatter, drop in broken red chilly followed by curry leaf.
Pour rasam into the seasoned mix. Transfer into a bowl and add cilantro.
Serve with rice or drink after a heavy meal.