Tomato Puree 1 bowl full
Garlic with skin 8-10 cloves
Dry red chilies 5
Rasam powder 1-2 spoons
Turmeric powder 1/4 spoon
Salt
Mustard seeds 1/2 spoon
Cumin seeds 1/2 spoon
Asafoetida 1/4 spoon
Curry leaves few
Oil few spoons.

Method:

To make puree, select large succulent country tomatoes(maybe 6 numbers) Boil them in water. Remove their skin and make a thick paste out of it. Or one can use commercially available puree too.

Semi crush the garlic along with skin.

One can use dry chilies as such or make them into flakes.(making into flakes will give real heat to the stuff)

In a pan heat few spoons of oil. Add mustard, cumin, asafoetida, curry leaves and dry chilies. Let them pop and splutter well.

Now add garlic and fry for a while. Add salt, turmeric and rasam powder. To this set up add the tomato puree. One can dilute it with 1-2 cups of water.Bring them to one boil and remove from the stove.

Serve hot with plain rice.