Usage: Grind 6 medium sized sour tomatoes and 1 inch piece of tamarind into a smooth puree with 1 cup of water using a Mixer Grinder. Transfer the puree into a cooking vessel, add 2 more cups of water. Cook for 10 minutes and then strain the puree. Add the strained puree into another vessel along with Dhatu rasam powder, jaggery, salt and asafetida to taste and cook for 5 minutes. Season the rasam with curry leaves, mustard and green chillies in ghee. Garnish with fresh coriander leaves.
