Grind together garlic, cumin seeds, turmeric powder, peppercorns, dry chillies, asafoetida and salt to a not so fine paste, yet not too coarse.

Chop tomatoes and mash them well with half a cup of warm / hot water.

:- Wash your hand well and mash them.

Heat oil in a pan and splutter mustard, followed by curry leaves.

Add the ground mixture to it and saute it until the smell of raw garlic leaves the mix for about a minute.

Add mashed tomatoes and saute for another minute or two.

Add required quantity of water and bring it to boil.

:- DO NOT ALLOW any type of rasam boil for too long.

Turn the heat off just as it forms froth on the sides of the vessel.

Taste it before serving with hot rice to ensure it has sufficient salt.