I tried out some quick pointers I got from cookery shows last week. Some of them turned out to be good. You could try these too...
a) Add some finely chopped orange peel along with the tomatoes when you make rasam. The flavour and aroma are awesome. (I think I've also caught the 'awesome' bug from playback singer Sujatha, who keeps using this adjective when judging Airtel Super Singer 3.)
b) Take some curry leaves and make it into a thick paste. Add this paste along with some finely chopped ginger, finely chopped and roasted cashews, chopped curry leaves, and a dash of grated or finely chopped coconut (optional) to dosa flour, and make 'Karuveppilai Dosai'. I believe it's a Chettinad delicacy. Tasted very good, and is also nutritious because curry leaves are iron-rich.
c) Grind half a cup of green chillies and half a cup of coriander into a fine paste. Take a kadai, heat til oil, season mustard seeds and gram dal, add the paste and saute till the raw smell goes. Add a few tablespoons of thick tamarind paste, a little bit of salt and a good dose of jaggery. Boil the mixture till it thickens. Bottle and refrigerate. This chutney can last for more than a month. You can use it as a side-dish for curd rice, dosa and roti, or even as a sauce for bhel puri.