Cut 500 grams of ripe red tomatoes and add them to a pan with 1 tablespoon oil + 10 fresh chillies + 50 grams of tamarind + salt and cook till tomatoes are mushy. Roast, cool and grind 2 tablespoons of sesame seeds. Add the tomato mixture to the sesame powder and grind. Temper with mustard seeds + cummin seeds + curry leaves. Add finely chopped fresh corriander leaves and eat with hot rice. 

Coarsely grind a 2 inch ginger piece + 2 cloves of garlic + 2 medium onions and fry the paste in oil till golden brown. Add a teaspoon each of red chilli powder + corriander powder + cummin powder + salt. Add two glasses of water and cook till gravy slightly thickens. Add 500 grams of tomatoes cut in big chunks. Cook for 10 minutes and serve hot with rice. 

To make rasam powder, grind together a teaspoon each of corriander seeds + cummin seeds + pepper corns + garlic + dry red chillies + coconut. Take 500 grams of chopped tomatoes + lemon-sized piece of tamarind + salt and cook till tomatoes are soft. In a pan take ghee, when hot add mustard seeds + cummin seeds + currly leaves + half a sliced onion and fry till onion is golden brown. Remove from heat. Add the ground rasam powder + cooked tomatoes + 2 glasses of water. Boil and eat with rice.