In the past 10 days, I had been into experimenting several recipes.....Earlier, I had never ever been able to make a palatable rasam! However, now it seems like my culinary skills are improving 
! I learnt and tried some 4 different types of rasams (Not to mention, this is also Amma's recipe). They came out fairly well. For a toddler in kitchen, like me, they were really good.
This is the rasam, I liked the most, of all that I tried and tasted!
Here is the recipe:
1) To 4-5 glasses of water, add 4-5 cut tomatoes.
This is the rasam, I liked the most, of all that I tried and tasted!
Here is the recipe:
1) To 4-5 glasses of water, add 4-5 cut tomatoes.
Add 1 table spoon full of Vathakuzhambu powder.
Add salt.
Add 1/2 tspTurmeric powder.
Allow this mix to boil well till the raw smell of tomato, turmeric and vathakuzhambu powder vanishes.
Switch the stove off.
Filter this extract and discard the solid waste.
Set this extract aside.
2) Pressure cook Thuvaram paruppu (thoor dal; without salt). Add the Dal water to the above extract (Try not to add the solid dal, since it will make rasam thick; but you can use the dal for something else in the same day, may be u can make sambhar on the same day or simply eat the dal).
Allow this to boil. As you will boil it will froth.
Keep removing the froth as it boils (discard the froth).
When you have got the required consistency, switch off the stove.
STEPS 3-6 to be done offline, i.e. after switching off stove
3) Squeeze 1 big lemon to the above extract.
4)Cut 7-8 long slender pieces of ginger and add to the above.
5)Cut 1 green chilly in to small round shaped pieces and add to the above. (cut one more green chilly into round pieces and set aside for the step 7)
6) Add curry leaves and cut coriander leaves to the above.
7)Now take a small kadai, keep it on stove, add 1 tsp of ghee to kadai, and add mustard to it. When the mustard crackles completely, add the green chillies in to the ghee. Now add this seasoning to the rasam above.
Tasty lemon Rasam ready 
!
I love especially to eat the green chilly in the rasam...they are so yummy !
Important note: DON'T add Hing (Asoefitida) to this rasam, it will not be nice.
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