Ingredients

Let’s Cook!

• 1
  Dry fry each ingredient in the rasam powder section individually and keep.once cooled down to room temperature,grind all ingredients except cumin seeds and pepper corns to fine powder.add cumin and pepper corns and grind.ensure cumin and pepper seeds are coarsely ground.keep this aside
  
• 2
  In a pan heat oil and add mustard seeds.once they splutter add dry chilli split,curry leaves and sauté for few seconds.add garlic and sauté till it turns aromatic.add tomatoes and sauté till it turns mushy.add sliced oregano leaves sauté well.add 3-4 tspn of rasam powder and sauté well,till it turns aromatic.add the tamarind juice,mix well cover and boil on Low heat.
  
• 3
  Once boiled add required water to adjust consistency and boil for 10 minutes on Low heat.add the whole oregano leaves and remove from heat.you can add sugar or jaggery to adjust the spice or sourness,if needed.can serve hot with rice.or you can drink it hot too.