Tamarind Rasam

Ingredients:

Tamarind	Gooseberry size
Tomato	1
Cumin Seeds	2 tes
Pepper Corns	1 tes
Red Chilly	1
Garlic	4 pods
Curry Leaves	2 spring
Coriander Leaves	Garnish
Salt	To taste
Asafoetida	½ tes
Oil	1 tes
Mustard Seeds	½ tes
Urad Dal	½  tes

Procedure:

1. Wash and soak the tamarind without seeds in the water with the tomatoes.

2. Mix them well and filter them. If necessary, add water.

3. Dry roast the cumin seeds, pepper corns, and red chilly. Allow it to cool down. Then powder it.

4. Mix grounded powder and salt with the filtered tomato and tamarind mixture.

5. Heat the oil with mustard seeds in a pan, till the mustard seeds pops.

6. Then add urad dal,  garlic pods and curry leaves to the pan.  Saute for a minute.

10. Pour the mixture (of step 4) into the pan.

11. Wait till the bubbles pop and then switch off the stove.

12. Now add the chopped coriander leaves and asafoetida.

13. Transfer it to a bowl and close the lid immediately so that the aroma does not get away.