If you are using frozen nellikai thaw them first

Grind gooseberry, ginger, green chilli, and water; keep aside

Add oil to a wide heavy-bottomed pan and heat

When oil turns hot add mustard seeds and cumin seeds; let them splutter

Add garlic and saute till they start to change color

Furthermore, add tomatoes and mix well

Add turmeric powder and salt; mix well and saute till tomatoes turn mushy

Furthermore, add the ground mixture and mix well

Add water and mix well

Furthermore, Add asafoetida, coriander, curry leaves, and jaggery; mix well and cook till they start to turn frothy

Add freshly ground pepper and ghee; mix well and bring rasam to a frothy boil

Turn off the stove and cover; keep aside for 5 mins