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 in medium flame and boil the rasam

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

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

In a small pan add ghee and when ghee is hot add mustard seeds, cumin seeds, 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 in low flame for one minute until mint leaves turn aromatic and add it to the rasam and serve