Heat oil & temper with dry red chilli, cumin seeds & peppercorns. Saute for a few seconds. Then add the garlic and 1 sprig curry leaves. Stir fry till the garlic changes colour.
Now add the chopped tomatoes, salt, turmeric powder & tamarind paste.
Mix everything well and them add the water.
Pressure cook for 3 whistles.
When cool, blend into a puree and strain. keep aside.
Heat ghee & temper with mustard seeds. After it stops spluttering,
add asafoetida, rasam powder & remaining curry leaves. Saute for a few sec.
Add the prepared rasam and bring it to a boil. Simmer for 2-3 minutes.
Switch off the flame and garnish with coriander leaves.
Serve hot as an appetizer, with hot steamed rice or as a soup.
