Take hot water in a glass bowl and soak the tamarind.
After 15-20 minutes sieve the tamarind mix, extract it's juice and throw away the pulp.
Chop the tomato or if you want can pulse a little but dont puree it completely.
Grind black pepper, cumin seeds and garlic coarsely in a mixer.
Now in a pan take tamarind extract, add chopped tomatoes, turmeric powder, crushed pepper, cumin, garlic, salt and curry leaves. Boil them together.
Keep the flame low and let it simmer for 10-15 minutes.
The raw smell of the tamarind should go.
Now for tempering -
Heat a tsp of ghee and add mustard seeds to it. When it begins to splutter, add heeng, add the red chilli, curry leaves and pour it over the Rasam.
Garnish with green coriander leaves.
Serve it hot.
