Kritika Handa
In a pot, add chopped tomato, tamarind pulp, turmeric powder, rasam powder, and salt. Add water and bring to a boil.
Let the mixture simmer for about 10 minutes until the tomatoes are soft and the flavors meld together.
In a separate small pan, heat oil or ghee. Add mustard seeds and let them splutter.
Add cumin seeds, peppercorns, crushed garlic, dried red chilies, curry leaves, and sauté for a few seconds until fragrant.
Pour the tempering over the simmering rasam. Stir well and let it cook for another 2-3 minutes.
Garnish with chopped coriander leaves. Serve hot with steamed rice or enjoy as a soup.