Ingredients
2 tablespoons of coconut, shredded
A pinch of hing(asoefetida)
1 tablespoon of coriander seeds
1 tsp cumin
1/2 tsp black peppercorns
1/2 tsp methi(fenugreek) seeds
1 tsp dry red chillies

2 tomatoes chopped finely
4-5 garlic clovettes, crushed
1 small piece tamarind, de-seeded

1 tsp mustard seeds
1 sprig curry leaves
2 tsp ghee(clarified butter)

Method
Roast the first 7 ingredients one by one and blend
to get a smooth paste, using a little water.
Blend the tomato with the tamarind to a smooth paste.
Add the crushed garlic to the tomato.
In a vessel, add the tomato paste, ground powder and 
enough water to get a rasam consistency.
Add salt to taste.
Bring it to a boil on a low flame.
Take it off the heat and season with mustard 
and curry leaves.
Delicious with plain rice.