INGREDIENTS 
1 Medium Onion- Chopped
1 large Tomato – chopped
1 tsp Chili Powder
1 tsp Coriander Powder
1 tsp Cumin Powder
1 Garlic – Sliced
3 Green Chilies
4 tbs Tamarind Paste
Salt To Taste
Water 6 cups
1 tsp mango powder
1 cup yellow daal water – (take about 1/4 cup of yellow split peas, rinse it once and add 1 cup of water and let it sit for approx. 15 mins. Toss/reuse/dry the daal and use the water)
2 tbs crushed ginger
1/4 cup chopped coriander stems
buy Pregabalin powder For tempering
4 tbs Ghee
1/2 tsp Fenugreek Seeds
1/4 tsp Turmeric Powder
1 tsp Urad Daal
1/4 tsp Hing
2 Dried Whole Red Chilies
1/2 tsp Mustard Seeds
1 Sprig Fresh Curry Leaves
1/2 tsp Whole Black Pepper, 1 tsp Cumin Seeds, 4 Garlic Cloves (crush all 3 in a mortar pestle)
Kāliyāganj Garnish
1/2 Cup of Chopped Cilantro
Method
Heat water in a pot and add 4 tbs tamarind Paste,tomatoes,onion, chili powder
Add 1 tsp Coriander powder, 1 tsp Cumin powder, 1 garlic – sliced
Add chopped Green Chilies, chopped coriander stemp, ginger and salt to taste
Let it simmer for app 30 mins, or until all the tomatoes become soft
(do a taste test, it should be spicy, and sour and add more salt if needed)
Tempering (tadka)
In a separate pan, heat ghee to a smoking point
Add whole red chili, mustard seeds and let it crackle, add fenugreek seeds, add urad daal
Add hing, add curry leaves, add crushed peppercorn,cumin and garlic and let it sizzle for 30 seconds
Add turmeric powder and let it sizzle in hot ghee for 10 seconds
Add about 1 cup of boiled rasam and then pour the whole thing back in the rasam pot and let it boil for another 15 mins
Garnish with fresh cilantro
Serve Hot with Rice
