Firstly keep all the ingredients ready for the rasam
Use a mortar and pestle and crush the ingredients under “hotel rasam crush”
Add oil to the pan and turn on the stove on medium heat
When oil turns hot, add mustard seeds and let them splutter
Add curry leaves and mix well
Furthermore, add pulsed mixture and turn down to low-medium flame
Saute for 15 seconds
Add tomatoes and saute for 30 seconds
Furthermore add water, tamarind paste, asafoetida, salt, coriander leaves, and mix
Cook the rasam on low - medium flame
Initially, rasam starts to bubble then turns to a frothy boil
Add ghee and freshly crushed pepper; mix well and turn off the rasam