- Add salt, tamarind, tomatoes, green chilies according to taste to 3-liter water and boil.
- Add 100 gms Holla Spices Rasam Powder and the cooked Toor-daal & boil.
- Now add asafoetida, coriander leaves, and curry leaves.
- Temper with mustard seeds.
- Add green chilies to make it extra spicy, but do not add extra Rasam Powder.
- Serve hot.