Firstly in a mixie jar add mint, tomatoes, tamarind paste, turmeric powder, salt, and grind into a fine mixture

Transfer to the rasam vessel

Furthermore, add water, rasam powder and mix well

Turn on the stove on a medium flame and boil the rasam

Add coriander leaves, curry leaves, and a generous portion of hing and mix well

Bring the rasam to a frothy boil, mix well, and turn off the stove

In a small pan, add ghee and when the ghee is hot, add mustard seeds, cumin seeds, and fenugreek seeds, and let them splutter

Furthermore, add garlic and saute till garlic turns brown

Add it to the rasam and give a good mix

Finally, if you like biting mint leaves, add ghee and saute mint leaves on a low flame for one minute until mint leaves turn aromatic, and add them to the rasam and serve