Step 1

Two tomatoes, one green pepper (if none, use red dried pepper instead)

Step 2

Cut into small pieces!

Step 3

South Indian Specialty Seasonings: 1) Tamarind paste (caper paste) 2) Curry leave curry leaves 3) Cumin seed and black pepper seed 4) Mustard mustard seed 5) Rasam powder

Step 4

Tamarind paste is diluted with hot water, which is the source of the sour taste of this dish! My husband said that this is an ingredient with iron supplementation effect! I found Du Niang to check, and I was really stunned! Tamarind can also be called sour horn, and its effects and functions are mainly as follows: 1. The citric acid contained in it can effectively appetize and aid digestion, and is used to treat patients with loss of appetite and indigestion. 2. It can effectively clear heat and relieve heat, and can also be used to treat sore throat. 3. It can maximize the protection of the human skin immune system and effectively prevent ultraviolet radiation. 4. It can be effectively antibacterial and anti-inflammatory, and is used to treat colds. In fact, many ingredients in Indian cuisine have medicinal properties!

Step 5

6 garlic cloves, mix 1/4 tablespoon cumin seeds and 1/4 tablespoon black pepper seeds!

Step 6

Previous step: Mix and set aside!

Step 7

After heating the oil, add the mustard seeds and sauté until fragrant!

Step 8

Then add curry leaves, green chili segments and tomato chunks in turn! Stir-fry continuously until the tomatoes are soft and the juice is boiled!

Step 9

Add the mixed sauce prepared by the blender!

Step 10

Keep stirring!

Step 11

Strain the prepared tamarind juice into the pan! Because there are seeds in the paste, it is better to filter it through a strainer!

Step 12

Add 750ml of water and bring to a boil!

Step 13

Add 2 tablespoons of salt (to taste), 1 spoon of Rasam Powder! Bring to a boil for another 2 minutes, sprinkle with a handful of chopped cilantro before turning off the heat! Cover the pot and simmer for a while, and you’re done!