Ghee tomato rasam.
Add 2 sliced tomatoes,
4 smashed garlic,
3 smashed shallots,
1 tsp turmeric powder,
1 tbsp rasam powder and enough water in a pot.
Simmer and gently mash.
Pour more water if preferred. Season with salt, heat through, remove and keep aside.

Heat 1 tbsp ghee (alternatively oil) and in it,
fry 1/2 handful sliced spring onion,
add 1/2 tbsp halba/fenugreek seeds,
1/2 tsp mustard seeds and
1 sliced red chilli.
Fry, tip into rasam mixture and stir.
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