Rasam

Grind 3 to 4 tomatoes to make a fine paste and keep aside. Soak 1 tablespoon tamarind in ⅓ cup hot water for 20 to 30 minutes. Crust 5 to 6 cloves of garlic, 2 to 3 small onions, and 1 green chili and keep it aside. Crush curry leaves and coriander leaves and keep it aside. Heat 1 tbsp oil or ghee, add 1 tsp each mustard seeds and 1/8 tsp hing (asafetida). When the dal turns golden and mustard seeds crackle, add crushed garlic, onion, and green chili and roast well, then add tomato paste, turmeric power, and salt and let it cook until the color of the tomato paste turns red. Add tamarind water as per requirement and when the content is about to boil, add 2 tsp of Aaha Masala’s Rasam powder, crushed curry leave, coriander power, a pinch of jiggery, and close it with a lid. Mix well when the Rasam needs to be served.