To temper:

• 1 teaspoon of Rani oil
• 1 teaspoon of mustard
• 2 red chillies
• 1 teaspoon of jeera
• 1 sprig of curry leaf

Preparation

1. Dip the tamarind in hot water for 30 minutes and extract its juice
2. Cut the tomato and cooked it with 1 teaspoon of Rani oil and a pinch of salt, till soft
3. Add the tamarind juice and the turmeric powder
4. Cut the curry leaves and add them to the mix
5. Add ½ of the coriander leaves
6. Bring the mix to boil and add the rasam powder, together with the salt and sugar
7. Mix well and add the rest of the coriander leaves on top
8. In a different recipient, temper with oil, mustard, red chilli, jeera and the sprig of curry leaf
9. Add this mix on top of your rasam and treat yourself