Gingelly Oil - 1 tbsp. Mustard - 1 tsp Cumin - 1 tsp Dry Red Chilli - 1 Curry leaves Garlic - 3 cloves, crushed Turmeric - 1 tsp Rasam Powder - 1 tbsp. Pepper powder - 1tsp Tamarind Juice - 1 cup Tomato - 3, pureed Salt Ghee - 1 tsp Cilantro Heat Gingelly Oil in a pan. Temper Mustard, Cumin, Dry Red Chilli and Curry leaves. Add crushed Garlic clove and sauté for a few seconds. Add in Turmeric, Rasam and Pepper powder and sauté for few seconds. Add in Tamarind juice and Tom
