Method of Preparation:
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.