Firstly keep all the ingredients ready for the rasam
Add ghee to a wide pan and slightly heat ghee
Furthermore add all the ingredients except cumin seeds mentioned under “rasam crush” and saute
Do even roasting till it turns aromatic and change color
Add cumin seeds, mix well and turn off the stove
Transfer to a plate and cool
Pulse and keep aside
Add Tamarind water, turmeric powder, salt and water; mix well
Cook in low - medium flame for 10 minutes or till raw smell goes off
Add pulsed rasam crush, curry leaves, coriander leaves, asafoetida and mix well
Cook till you see frothy boil and turn off the stove
Add ghee to a tadka pan, when ghee turns hot, add mustard seeds and let them splutter
Furthermore add cumin seeds and roast; turn off stove
Add drop of sesame oil and transfer the tempering to the rasam. Serve hot