firstly, in a pan take 1 tsp cumin, 1 tsp coriander seeds, ½ tsp pepper and 3 dried red chilli.

dry roast on low flame until it turns aromatic.

cool completely, and transfer to the mixi.

add 3 clove garlic, 1 inch ginger, 2 tbsp coriander and few curry leaves.

blend to a coarse paste without adding any water. keep aside.

in a large kadai heat 2 tbsp oil and splutter 1 tsp mustard, ½ tsp cumin, pinch hing, 1 dried red chilli and few curry leaves.

add 1 tomato, 1 cup tamarind extract, ½ tsp turmeric and 1 tsp salt.

mix well, cover and boil for 10 minutes making sure everything is well cooked.

mash the tomatoes to smooth texture.

add 3 cup of water and mix well adjusting consistency as required.

get it to a rolling boil for 2 minutes.

add in the prepared masala paste and mix well.

boil for 2 minutes making sure all flavours are absorbed well.

finally, add 2 tbsp coriander and enjoy tamarind rasam recipe.