Tamarind small lemon size

Red Chillies 3 

Rasam powder 1 tsp

Toor dhall 1 tbsp.

Mustard 1 tsp.

Jeera 1 tsp.

Asafoetida 1 tsp.

Ghee a tbsp.

Salt to taste

Curry leaves 

Coriander finely chopped 

Extract the tamarind in 3 cups of 

Heat Ghee in a heavy bottomed vessel 

Add the mustard seeds, jeera and toor dhall.

Add red chilli pieces and curry leaves.

When they are done, pour the extracted tamarind water.

Add asafoetida, salt and rasam powder.

Bring it to boil. 

Garnish with chopped coriander