Take 1 tbsp of cumin seeds and 1 tbsp of black pepper in a mortar and pestle and crush them coarsely. Transfer them to a separate bowl and keep aside. (Pro tip: You may grind them in a mixer but crushing them traditionally renders a unique taste and flavor).

Now, in the same mortar and pestle, take 3 pieces of green chilies, 10 cloves of deskinned garlic, 10 pieces of curry leaves, and ¼ cup of coriander leaves. Crush them to a coarse paste as well. Keep it aside. (Pro tip: The quantity of coriander leaves should always be more than the curry leaves).

Now, soak 25 grams of tamarind in 1 cup of water in a bowl for some time. Then squeeze out the pulp and discard the seeds and fiber.

Dilute the tamarind pulp by adding the remaining 4 cups of water to it. Keep it aside.

Now, heat 2 tbsp of cooking oil in a kadai on a medium flame. When the oil is hot, add 1 tsp of mustard seeds (rai), ½ tsp of asafetida (hing), 1 tsp of fenugreek seeds (methi), and 4 pieces of dry red chilies to it and fry them for about half a minute or so.

Then, add 10 pieces of fresh and whole curry leaves to it along with the green paste you have made earlier and fry them for a minute or so.

When the masala is nicely fried, add 4 pieces of very finely chopped medium-sized tomatoes to it. Add salt to taste and ½ tsp of turmeric powder as well and mix them nicely.

Cover and cook it for about 3 to 4 minutes on a medium flame until the tomatoes turn soft.

Check the doneness of the tomatoes.

Now, pour the tamarind pulp into it. Mix it nicely with the other ingredients.

Add 4 to 5 cups of water to it now. You can add more later, if required. Also, add ½ tsp of jaggery, ½ tsp of red chili powder, and salt to taste and mix them nicely with the mixture.

Now, add the crushed cumin seeds and black pepper to the rasam. Mix it nicely. If you feel the rasam is too thick, add more water and salt at this stage. Cover and cook it on a medium flame for 6 to 7 minutes more.

Now, remove the lid and add ¼ cup of finely chopped fresh coriander leaves to the rasam. Cover and cook it for just another minute on a medium flame to let the flavor of coriander leaves infuse nicely.

Your tasty and healthy homemade rasam is now done. Transfer it to a serving bowl and enjoy it hot with steamed rice.