Ingredients:

1 tomato

1 small onion

 2 tsp rasam powder

2 1/2 cups water

lemon sized tamarind

salt to taste

bunch of coriander leaves

For tempering:

2 tsp ghee

1 tsp mustard seeds

1/2 tsp cumin seeds

1 dry red chili halved

2 cloves garlic crushed

few curry leaves

Method:

Chop the tomato and onion, squeeze out the juice from the tamarind (alternatively you can use 2   tsp tamcon). Take a sauce pan and place all the ingredients in it and mix them well. Cook on medium till it starts boiling , leave for another 3-4 minutes and take off heat. Temper it with the tempering ingredients.

Method for tempering:

take a pan and heat the ghee and add all the ingredients except curry leaves , when the mustard seeds splutter add the curry leaves and take off heat .