In a pan, take 1 cup of tur dal (split pigeon peas) + 2 cups of water + 1 teaspoon of turmeric powder + 1 small chopped onion + 2 green chillies + 1 cup of tender tamarind leaves + salt. Cook till dal is soft. For tempering, in a little pan, take 1 tablespoon of oil and add a few curry leaves + 2 dry red chillies + 1 teaspoon cummin seeds + 2 crushed garlic pods. Once it starts sputtering, add this mixture to the dal. Eat hot with rice and ghee (clarified butter).

In a big pan, take 1 litre of water + lemon-sized lump of tamarind + 2 tablespoons of coriander seeds + 2 dry red chillies + salt. Boil till water reduces to half the original volume. Then filter the rasam (to remove the tamarind and corriander seeds). In a small pan, take few curry leaves + 2 dry red chillies + 1 teaspoon cummin seeds + 2 crushed garlic pods. Once it starts sputtering, add this mixture to the rasam. Eat hot with rice and fried arvi on the side. 

Soak a lemon-sized ball of tamarind in warm water for half an hour + squeeze tamarind until only pulp remains and throw away the pulp. Add a glass of water to the remaining tamarind juice + 2 tablespoons of finely chopped onion + curry leaves + salt + jaggery + mix well. 

You can temper this with cummin seeds + mustard seeds + dry red chillies in hot oil. Pour over the rasam. 

Eat with hot rice or Amritsari stuffed kulcha.

Cut snake gourd into palm size piece + boil in water for 10 minutes + cool + squeeze out water between your palms + shallow fry both sides in oil till golden brown + keep these pieces aside. In the same pan, next add oil + cummin + mustard seeds + dry red chillies + curry leaves + 2 finely chopped onions. Fry till onions are golden brown + add tamarind juice from a lemon-sized piece of tamarind soaked in warm water. When it starts bioling + add the snake gourd pieces + jaggery + simmer for a few minutes. Serve with hot rice and ghee.