Soak tamarind in hot water for 15 minutes and get the extract

In a mixer, grind together jeera, pepper, thuar dal and red chillies into a fine powder

Boil tamarind water in a wide-bottomed sauce pan. Add the required salt.

When it comes to a boil, add the ground spice powder

Let it boil for a min and when it starts to froth, switch off the flame.

In a frying pan, heat ghee. Fry mustard. Once the mustard starts to crackle, add jeera and asafoetida.

Add the seasoning to the boiled rasam. Keep it covered

Serve it hot with steamed rice.