Wash and clean the thuthuvalai leaves
cook and mash the tur dal.
Boil tomatoes and tamarind in water.
peel the cooked tomato skins and keep it aside.
In a pan, heat oil and crackle mustard seeds, fenugreke seeds, cumin seeds, asafoetida, crushed garlic and fry for a minute.
Add cleaned leaves, rasam powder, turmeric powder, cooked dal , water, reserved tamarind water, salt and mix well. add more water if needed.
Let it come to a boil. Put off once it starts to boil.