Ingredients:

3 ripe tomatoes, boiled and pureed 2 tbsp tamarind paste 2-3 green chilies, slit 2 tbsp rasam powder 1 cup coconut milk (optional, for thicker consistency) Salt, as per taste Fresh coriander leaves, chopped 1-2 tbsp ghee 1 tsp mustard seeds 1-2 dried red chilies A few curry leaves

Instructions:

1. Prepare the Base:

- Boil 3 ripe tomatoes and blend them into a smooth paste.
- In a pot, combine the tomato puree with tamarind paste and slit green chilies.
- Add rasam powder and salt as per taste.
- For a thicker consistency, stir in coconut milk.
- Let the mixture simmer for a few minutes, then add chopped coriander leaves.

2. Prepare the Tadka (Tempering):

- Heat ghee in a small pan.
- Add mustard seeds and let them splutter.
- Toss in dried red chilies and curry leaves, sauté briefly, and pour this tempering over the rasam.