Step-by-Step Instructions

1. 1.Prepare Rasam Powder

   In a mortar and pestle, coarsely crush black peppercorns, cumin seeds, garlic cloves, and red chili until aromatic.

2. 2.Cook Tomatoes

   In a saucepan, add chopped tomatoes, turmeric powder, and 1 cup of water. Cook on medium heat for 5-6 minutes until tomatoes turn soft and mushy.

3. 3.Extract Tamarind Juice

   Squeeze the soaked tamarind in water to extract juice. Strain and add to the cooked tomatoes.

4. 4.Add Spices and Simmer

   Add the prepared rasam powder, salt, and remaining water to the pan. Mix well and simmer on low heat for 8-10 minutes until the rasam becomes aromatic and frothy (do not boil vigorously).

5. 5.Prepare Tempering

   In a small pan, heat oil or ghee. Add mustard seeds and let them splutter (about 30 seconds). Add curry leaves and asafoetida, sauté for 10 seconds until fragrant.

6. 6.Finish Rasam

   Pour the tempering over the simmered rasam. Add chopped coriander leaves, mix, and turn off the heat. Serve hot with rice or as a soup.