Heat a pot and dry roast on a low to medium flame - methi seeds, coriander seeds, pepper corn and red chilli until the methi smells good.

Then add cumin and fry for 30 seconds.

Cool and make a fine powder in a blender or hand pestle. Set aside.

Soak tamarind in ¼ cup warm water. Squeeze the juice and set aside. You can filter to remove debris. You can also add tamarind directly. If your tamarind is clean you may add the pulp as well.

Heat oil in a deep pan. Add cumin, mustard, red chili. Fry till you get a nice aroma.

Add curry leaves, hing and fry till crisp. Add the powder and saute for a minute.

Pour water, add tamarind, crushed garlic, turmeric, salt, jaggery .

Let the tamarind rasam boil for 5 minutes on a medium flame.

Add coriander leaves and switch off.

Taste the tamarind rasam and add more salt or tamarind if needed.

Serve tamarind rasam with rice and vegetable stir fry.