Step 1: Prepare the Spice Mix

In a small grinder jar, add green chilli, pepper, cumin seeds, coriander seeds, and garlic cloves. Grind them into a coarse powder.

Step 2: Temper the Spices

Heat oil in a pan. Add mustard seeds and let them splutter. Then, add urad dal, asafoetida, and a dry red chilli. Sauté for a few seconds.

Step 3: Sauté Tomatoes

Add the chopped tomatoes and curry leaves to the pan. Sauté on medium flame until the tomatoes turn soft and mushy.

Step 4: Add Ground Spices

Add the coarsely ground spice mixture and turmeric powder to the softened tomatoes. Mix well and cook for about a minute until the raw smell disappears.

Step 5: Combine Ingredients

Add chopped coriander leaves, tamarind juice, approximately 300 ml of water, and salt to taste. Stir everything together well.

Step 6: Simmer and Finish

Heat the rasam on a medium flame. When it starts to become frothy and just begins to boil, switch off the flame immediately. Do not over-boil.

Step 7: Serve

Pour the hot and aromatic tomato rasam into a serving bowl. It is best served with hot rice.

• Grind the spices coarsely for a better texture and aroma.

• Do not over-boil the rasam after adding the tamarind water; switch off the flame as soon as it starts to froth and boil to retain its authentic flavor.

• Add cooked toor dal (pigeon peas) along with the water to make Paruppu Rasam.

• A small piece of jaggery can be added to balance the tanginess of the tamarind and tomatoes.