Place a pressure cooker on the stove, add the toor dal and turmeric powder along with enough water.

Cook until you hear 4-5 whistles.

Mash the cooked toor dal with water.

Crush the pepper, cumin seeds, and coriander seeds.

Add the crushed ingredients to a mixer grinder along with the green chilly, garlic, and tomato. Grind this mixture into a paste.

Add tamarind paste or juice to the mashed toor dal water, along with the ground ingredients and salt.

Add enough water to achieve the desired consistency. Cook until the raw taste of tamarind is completely gone.

Add jaggery and asafoetida powder. Cook for 1-2 minutes.

Switch off the flame and add chopped coriander leaves.

Heat a pan and add oil. When the oil becomes hot, add mustard seeds and fenugreek seeds. Once they pop, add curry leaves and dried red chili.

Turn off the flame.

Add this seasoning to the rasam and close the lid for 5 minutes.

Tasty rasam is ready to serve. Enjoy!