first, soak pepper, coriander seeds, cumin seeds, garlic, red chilli, and curry leaves; for 20 minutes

transfer to the mixie jar and grind with a little water

furthermore, Add tomato, salt, and turmeric powder; coarse grind

add ghee and heat

furthermore add mustard seeds, fenugreek seeds, and omam, and let them splutter

Furthermore, add curry leaves and asafoetida

add ground mixture; saute for 2 minutes and boil

Furthermore, add tamarind water, water, and coriander leaves

finally, add the crushed pepper; mix well and turn off the rasam