Get tomatoes, tamarind, garlic, rasam powder, cumin, mustard seeds, curry leaves and cilantro.
Soak tamarind in warm water, extract pulp, and set it aside.
Roughly chop and mash tomatoes to release their juice and flavour.
Crush garlic and cumin seeds together to enhance the rasam's aroma.
Add mashed tomatoes and tamarind water to a pot and bring to a boil.
Stir in spice paste, rasam powder and salt for seasoning.
Let it simmer until the raw smell of spices fades away.
Heat oil, add mustard seeds, cumin and curry leaves and pour it in rasam.
Add fresh cilantro for a burst of aroma and colour.
Enjoy with rice or as a comforting soup on chilly days.