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 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 tomato puree along with 1 cup of water and the required salt. Let it all come to a roaring boil. Let it boil for 2 minutes. Turn off the heat and add in ghee and cilantro.

Enjoy!