Add ¼ teaspoon methi seeds and 1 dried red chilli to a small pan and begin to dry roast them on a low to medium heat.

When the seeds turn light golden, then add 1½ teaspoon cumin seeds & ¼ to ½ teaspoon pepper corn. Roast them briefly until the seeds begin to smell good. Turn off the heat.

Cool & add this to a grinder or spice jar or mortar pestle. Grind them to a fine powder.

Heat oil or ghee in a pot. Add mustard seeds, cumin seeds & red chili.

When they begin to splutter, add 3 to 4 crushed garlic, 1 sprig curry leaves and a pinch of hing.

Saute well for a minute till the leaves turn crisp.

Add tomatoes, salt and turmeric. Saute until the tomatoes breakdown, become mushy & soft.

Then add the ground spice powder. Saute for 2 to 3 minutes. The spice powder must begin to smell good.

Next pour water. Add tamarind and jaggery. Bring this to a boil.

Then simmer for 5 minutes after it comes to a boil. Soon It thickens slightly.

Stir well and take little rasam in a tablespoon. Cool this and taste test. Add more salt, jaggery or tamarind to adjust the taste. I make it sweet, sour & hot.

Add chopped coriander leaves. Simmer for a minute. Cover and turn off the stove.

Serve rasam hot with rice or as a soup.