Soak tamarind in 1/2 cup of water for about 15 minutes. Extract it's juice and discard the residue.

Chop the coriander leaves finely and tomato in to bite sized pieces.

Rinse the lentils with enough water and pressure cook with enough water till it turns mushy. Keep aside till use.

Next heat a cooking vessel adding chopped tomatoes and tamarind water.

Add curry leaves, slit green chilly, turmeric powder, jaggery and tbsp of rasam powder(saarina pudi).

Let it cook for few minutes till the tomato bites turn soft. Then include cooked, mashed lentils.

Add enough water and salt now. Continue cooking.

Finally add remaining 2 tsp of rasam powder, asafoetida and chopped coriander leaves. Bring it to nice boil and switch off.

Delicious tomato saaru (Udupi saaru) is ready to serve with steamed rice along with some papad or fryum.

In Udupi temples, tomatoes are not added to the saaru. Rest of the method remains same.

Udupi rasam powder (saaru pudi) isn't much spicy. So I have added 3.5 tbsp. You can adjust as per your taste.

The tamarind, jaggery and rasam powder should be added proportionately to get the perfect taste of this tomato saaru.

Do not skip adding coconut oil at the end. It gives nice flavor.