1. Soak tamarind in warm water and extract the juice.
2. Add salt, asafoetida and curry leaves.
3. Boil until the raw smell disappears.
4. Grind the four ingredients into a slightly coarse powder.
5. Add the powder and add water immediately to make one litre of rasam.
6. Let the rasam be on low flame.
7. Cover it with a lid to preserve flavour.
8. Keep watch by sliding the lid now and then.
9. Switch off flame when the rasam is just about to boil.
10. Heat ghee and add mustard seeds, and add the seasoning when the mustard splutters.

Recipe courtesy: Chitra Amma`s Kitchen