Main Ingredients:

Black pepper corns - 2 tsp
Cumin Seeds - 2 tsp
Lentils - 1 tbsp
Red Chillies - 1 or 2
Asafoetida - 1 pinch
Tamarind - size of a lemon
Mustard Seeds - 1 tsp
Curry Leaves - 4 or 5 leaves
Cooking oil - 1 tbsp

Cooking Preparation of the Recipe:

Toast the pepper, lentil, chillies, together in a pan till they become golden brown. Add cumin seeds and grind them together to a powder.
In a separate bowl, soak the tamarind in 4 cups of warm water for 15 minutes and draw the pulp and strain. Add salt and Asafoetida, boil the water for a few minutes. Add powdered spices and boil for about 5 minutes.
Season mustard seeds in little oil and add curry leaves. Transfer this to the rasam. Serve hot with steamed rice or as a soup.

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