Ingredients
Lemon size tamarind soaked in water
1 tblsp ghee
1 tsp mustard
1 tsp cumin seeds/ jeera
Pinch of hing / asafoetida
1 red chilli
5 crushed garlic cloves
Salt to taste
3 tblsp jaggery
1/2 tsp turmeric pdr
2 tsp rasam pdr
Chopped coriander leaves
Procedure
Extract the tamarind pulp and keep it aside
Heat ghee in a pan, add mustard, when it starts crackling, add curry leaves, jeera and fry for a second
Add red chilli bits, crushed garlic, and fry till it is browned
Add the tamarind extract, turmeric pdr, jaggery, rasam powder, salt to taste
Add water as required and let it boil for 10 mins
Turn off the flame and garnish with chopped coriander leaves
Serve hot with rice and papad.
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