Take a deep wok and heat it on high flame. Add 1 teaspoon black pepper (kali mirch), 2 teaspoons cumin seeds and roast them for 2–3 minutes on high flame until they release a nutty aroma, which is the base of authentic South Indian flavors.

After roasting, transfer the spices to a plate and let them cool for a minute. In the same wok, dry roast the dried red chilies for 1 minute. Be careful not to burn them.

Combine the roasted black pepper, cumin, and red chilies in a grinder. Grind them into a coarse powder, this homemade rasam powder is key to the bold flavor of your spiced rasam soup. Store-bought rasam powder is also convenient and flavorful.

Take the same deep wok, add 1 tablespoon oil (preferably sesame oil for an authentic touch), and heat it. Once hot, add 2 teaspoons mustard seeds (rai) and let them splutter.

Now add 1 tablespoon chopped garlic and ginger to the oil. Sauté for 1 minute until golden and fragrant, this enhances the depth of flavor in the rasam.

Add curry leaves, chopped tomatoes, and salt to taste. Stir and cook for 2–3 minutes until the tomatoes soften.

Now add 1 tbsp tamarind pulp (or ½ cup tamarind water if using soaked tamarind) and let it simmer for another 2–3 minutes to infuse the base with a rich, tangy flavor. The tamarind and tomato combination forms the essential sour base of a perfect homestyle rasam.

Add the ground spice powder from earlier along with ½ teaspoon turmeric powder. Mix everything well to combine.

Then add 3–4 cups of water (and cooked toor dal if using) and bring to a boil. Let it cook on medium flame for 10 minutes so the flavors meld beautifully. You can adjust water for consistency, rasam is traditionally light and soupy.