Get the ingredients ready. Soak the tamarind in a cup of water for some time. Chop the tomatoes and coriander leaves. Peel the garlic and crush them coarsely in a mortar and pestle or a stone.
Take the crushed garlic, the chopped tomato, and half the coriander leaves in the mud pot or any vessel of your choice.
Add all the spices and the squeezed tamarind water. Now using your clean hand mash everything together.
Add the dal water and another cup of tamarind water. Check for spices and adjust as per preference.
Heat this mixture on stove-top till you see bubbles appearing at the top. Remove from stove, once you see the rasam becoming frothy.
Temper using the ingredients given under ' for tempering ' and pour it over the rasam. Garnish with coriander leaves and ghee. Serve with plain white rice or have it as soup.