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Tell me yours - I love tomato rasam, an indian curry Season mustard, curry leaves, cumin seed. Add chopped garlic, fry a bit, add green chillies, and tamarind juice, lower flame. Boil tomatoes till skin can be peeled off easily, mash and add to the mix. Allow to gently bubble for a very short minute or two and take off stove. Garnish with coriander leaves if desired and serve with rice. Goes amazingly well with fried fish, papads (rice wafers) potato fry, omlettes and is ready in a jiffy.