In a pressure cooker add the chopped tomatoes, green chilies, curry leaves haldi powder, tamarind, and 5 cups of water, pressure cook for 2 whistles.1 whistle on high flame and 2 whistles on slow flame. Cool and sieve it and grind the tomato mixture. Keep the remaining water in a pot

Again sieve this mixture and to the remaining water mix, it well adds salt and black pepper powder and mix well. Then for tempering heat oil in a tempering spoon add mustard seeds, and cumin seeds when they splutter add hing, chopped ginger garlic fry for a few seconds, then add it to the rasam. Simmer for 2 to 3 mins on medium flame. Garnish with coriander leaves. Serve hot