Charu (Tamarind Soup)

In a saucepan, boil 5-6 cups of Water along with 2 tsp of Tamrind paste. Add Salt to taste, 3 tsp of Rasam Powder, ½ tsp of Sugar,  ½ tsp of Turmeric Powder and finely chopped 2 Tomatoes. Boil for 12-15 minutes and keep aside.

Heat ½ tbsp of Oil in a pan, splutter 1 tsp of Mustard Seeds, 2 Red Chillies, few Curry Leaves, 3 crushed Garlic Flakes and a pinch of Hing. Add the seasoning to the boiled charu and garnish with 2 tbsp of Coriander Leaves.

Serve with steamed white rice.