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 chili, and curry leaves. Add crushed garlic cloves and sauté for a few seconds. Add in turmeric, rasam, and pepper powder and sauté for a few seconds. Add in tamarind juice and t
