Ingredients:

• Tamarind – Gooseberry size
• Tomato – 1
• Hing – a pinch
• Turmeric powder – 1/4 teaspoon
• Rasam powder – 1 ½ teaspoon
• Garlic – 3 to 4 cloves (crushed)
  
• Coriander leaves – 3 sprigs
• Oil – to tamper
• Salt – to taste

For tampering:

• Mustard seeds – 1/4 teaspoon
• Curry leaves – few

Recipe:

1. Soak the tamarind in a vessel with little water for 15 minutes.
2. Add the tomatoes, Hing, Turmeric powder, Rasam powder and Salt to it.
3. Squeeze the tamarind and tomatoes nicely along with the other ingredients.
4. Add 2 to 3 cups of water, crushed garlic(no need to remove the skin of garlic), Coriander leaves and 2 to 3 drops of oil to it.
5. Heat this in medium heat. Don’t let the rasam to get boiled. Remove from heat just before the rasam starts boiling.
   
6. Finally tamper it with mustard seeds and curry leaves.

Goes well with: hot white rice.