Ingredients: 2 cups thick tamarind juice 3/4 cup jaggery, mashed 2 tbsp. Rasam Powder 1 tsp. turmeric powder 1 tsp. asafoetida 10 curry leaves Salt to taste Method: Mix tamarind juice, jaggery in a sauce pan and bring it to boil. Constant stirring until the mixture becomes thick. Now add the rasam powder, turmeric, asafoetida, curry leaves, salt and stir. Simmer and stir constantly until it becomes a non-sticky paste. Leave to cool. Store in refrigerator.