Tomato Rasam

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 Tomato puree along with 1 cup Water and required Salt. Let it all come to a roaring boil. Let boil for 2 min. Turn off heat and add in Ghee and Cilantro.

Enjoy!