Add <quantity>2<unit>tsp</unit></quantity> of black peppercorn and <quantity>1<unit>tsp</unit></quantity> of cumin seeds to a saucepan over medium heat

Add <quantity>1<unit>tsp</unit></quantity> of fenugreek seeds and <quantity>1<unit>tsp</unit></quantity> of coriander seeds

Add <quantity>¼<unit>cup</unit></quantity> of curry leaves

Add <quantity>3</quantity> dried red chilis

Add <quantity>1<unit>tsp</unit></quantity> of black mustard seeds. Stir until toasted and fragrant

Once cool, transfer to a spice grinder and grind to obtain a fine powder

Heat <quantity>2<unit>tbsp</unit></quantity> of vegetable oil in a saucepan over medium heat

Add <quantity>¼<unit>tsp</unit></quantity> of asafoetida powder, <quantity>½<unit>tsp</unit></quantity> of black mustard seeds and a pinch of the ground spices powder

Add <quantity>2<unit>tbsp</unit></quantity> of curry leaves, <quantity>2</quantity> dried red chilis and <quantity>¼<unit>tsp</unit></quantity> of black peppercorns

Add <quantity>5</quantity> peeled garlic cloves and stir

Add <quantity>6</quantity> medium roughly chopped tomatoes

Add <quantity>1<unit>tsp</unit></quantity> of chili powder, <quantity>½<unit>tsp</unit></quantity> of turmeric powder, and stir

Add <quantity>½<unit>bunch</unit></quantity> of fresh coriander and stir

Add salt to taste and stir

Add the ground spices powder to taste

Add enough water to cover the tomatoes and <quantity>¼<unit>cup</unit></quantity> of tamarind pulp. Bring to a boil and cook for 5m

Strain it through a sieve

Add coriander leaves to taste to a bowl and cover with the tomato stew. The tomato rasam is ready

Enjoy!