Make a small “+” cut on the tomatoes; drop them in 1½ cups of boiling water and blanch for 4-5 minutes. Remove from water, cool, peel skin and puree in a blender.

In the same water used for boiling tomatoes, add the tomato puree, tamarind paste and bring to a simmer.

Add all the powders and salt.

Bring to a boil; simmer on medium-high flame for 5 minutes.

In a small pan, add ghee and do the popu/ tadka with mustard seeds, minced garlic, curry leaves. Add this to rasam, mix well, garnish with coriander leaves. Enjoy with rice and papad or as soup.