In a pot, heat:
Oil – 1 Tbsp
Mustard seeds – 1 tsp
Cumin seeds – 1 tsp
Hing (asafoetida) – 1 pinch
Dry red chilies – 2 (broken)
Curry leaves – 8-10
Garlic crushed- 2
Add to the pot:
Tomato, chopped – 2 large
Tamarind paste – 1 Tbsp
Rasam powder – 1 Tbsp
Salt – to taste
Water – 3 cups
Simmer for 10 minutes until flavors meld.
Finish by adding to the pot:
Chopped coriander leaves – 1 Tbsp
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