A South Indian tamarind and tomato based soup seasoned with freshly ground cumin and pepper. Traditionally it is had with rice but this can be had as a soup.
Soak the tamarind pulp in 1 cup of warm water. Mash the pulp and extract the juice from it. Strain and keep aside.
In a saucepan add the tamarind extract, crushed tomato, 1 teaspoon cumin-pepper powder, salt, rasam powder (if you have) and 1 cup water. Bring this to boil and keep it on until the raw smell of the tomato and the tamarind go off. Keep the flame on medium high.
Once the quantity is reduced in half, lower the flame and add another 2 cups of water. Keep it on the stove until it froths on the top. Remove from the flame immediately.
In another small pan, heat ghee and fry the garlic (if not skip to the next step). Keep stirring until it turns golden brown. Remove and add them to the rasam. Take care not to burn it.
In the same pan, add the mustard seeds and let it splutter. Switch off the flame and add the curry leaves, 1 teaspoon of pepper-cumin powder and asafoetida powder. Pour this over the rasam.
Mix well. Check for salt and adjust. Finally, garnish with coriander leaves.
Instant Milagu Jeera Rasam (Pepper cumin rasam) https://themagicsaucepan.com/main-course/rasam/instant-milagu-rasam-pepper-cumin-soup