To begin the preparation of Tomato Jeera & Paruppu Rasam Recipe, soak tamarind ball in about 1/2 cup of warm water and keep aside. Collect the extract later and discard the pulp and seeds. 

Soak 1 teaspoon Cumin seeds, toor dal, red chili and curry leaves in water and keep aside for about 10-15 minutes. 

Transfer the soaked dal and spices in a grinder jar and  coarsely grind to make a paste and keep aside. 

In a wok, add tamarind extract with chopped tomatoes, rasam powder, curry leaves and salt. 

Boil till it is reduced and the raw flavor of tamarind goes off. 

Add the ground dal masala along with 1-2 cups of water and bring it to boil. 

As soon as it starts boiling turn off the gas and add finely chopped coriander. 

In a separate pan, heat ghee and add cumin seeds, asafoetida, curry leaves and let them crackle.

Turn off the gas and pour the tempering on the rasam. 

Tomato Jeera & Paruppu Rasam Recipe can be served as a soup or even as an accompaniment with steamed rice.