Take a pan heat it on medium flame.dry roast arhar daal black pepper corns, dry red chilli, cumin seeds.

Take a mixture jar and make a fine powder of it. Now heat pan add soaked tamarind, chopped tomato.

Add green chilli, turmeric powder and enough water and boil until tomatoes are well cooked and raw smell of tamarind goes away. Now add rasam powder which made before and salt

Simmer it for another 10 mins. Now it's done. Switch off the flame. Now heat ghee in a small tadka pan add mustard seeds and let it be the crackle. Then add asafoetida.

Than add curry leaves and dry red chilli. Once the curry leaves crackle switch off the flame and transfer this tadka to the pan in which you have cooked the rasam.

Now transfer it into serving bowl and garnish it with the chopped coriander leaves. Serve it hot with steamed rice or idli or Vadas..