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