- Soak tamarind (a goozeberry size) in 2 cup of water for few minutes.
- Extract the tamarind juice and keep aside.
- Heat 1 tbsp gingely oil in a pan
- Add mustard seeds and red chilly into it and allow to splutter.
- Add 1 large tomato (chopped) and curry leaves into the oil and saute well.
- When the tomato is cooked well (like a paste), add 1 tbsp “Spizly" rasam powder and tamarind juice into it.
- Let it boil for 2 minutes, add coriander leaves to the rasam and remove from the fire.