Wash and soak toor dal for 20 minutes, boil in a cooker. Wash and boil drumstick,strain drumstick leaves.

Roast dry red chilli for 2 minutes in a pan. Heat oil in a pan.

Add chana dal and toor dal, roast for 2 minutes, add black pepper corn, curry leaves cumin seeds, coriander seeds and roast for 2 minutes. Make cool, grind in a mixture jar

Keep aside Rasam masala. Heat oil in a kadai, add dry red chilli, mustard seeds, curry leaves and asafoetida. Stir it well.

Add chopped garlic, tomato and coriander steam, salt and drum stick leaves. Saute it well

Add turmeric powder, tamarind pulp and hot water, cook for 3 to 4 minutes.

Then add cooked toor you dal, slit green chilli, chopped jaggery and hot water to adjust consistency. Boil for 7 minutes.

Add rasam masala to a bowl along with 2 tsp of water, mix it well. Add in to boil rasam.

Add crushed black pepper and chopped green coriander. Rasam is always watery, add hot water to adjust consistency.