PEPPER RASAM

Mom always prepares Rasam without using Rasam powder and it tastes awesome. Here goes her recipe.

Ingredients:
Garlic - 10 pods
Tomato - 1/2  cubed
Tamarind - 1 small lemon size soaked
Coriander leaves
Water - 3 cups
Salt to taste
Items for the paste:
Red chilly powder - 3/4 tsp
Coriander powder - 3/4 tsp
Turmeric powder - 1/4 tsp
Asafoetida powder- 2 pinches
Cumin seeds - 1/4 tsp
Whole black pepper - 3/4 tsp
To Saute:
Oil - 1 tsp
Mustard seeds - 1/4 tsp
Urad dhal - 1/4 tsp
Curry leaves - 1 flake
Red chilly whole - 1 finely broken 

Method:
Grind 'Items for the paste' in a mixie pan once without adding water. Add the garlic cloves into it and grind the mixture once again without adding water. Place a deep bottomed cooking pan in the stove, add the grinded paste, tamarind paste, tomato, coriander leaves, water, salt into it and mix well. Now ignite the stove and let the mixture boil once. In the meantime, heat another frying pan with oil, add mustard seeds followed by urid dhal, curry leaves and red chilly flakes. Mix them for a few seconds and pour over the boiled Rasam. Turn off the flame, mix the Rasam well and serve hot with boiled rice.