Soak the tamarind in about 1 ½ cups of hot water. After about 10-15 minutes squeeze the tamarind and extract the juice.

Add this tamarind water to the eeya sombu and add the tomato and green chili. Heat this on low to medium flame. Also add the sambhar powder, asafetida, salt and sugar and let the mixture boil (covered partially) for about 10-15 minutes or until the liquid reduces to half its initial quantity.

In the meantime, cook the tuvaram paruppu and take about ¼ cup of the cooked dal in a bowl. Add about 2 cups of water to the cooked dal and mash it well.

Once the rasam boil well, add this dal/paruppu water to the eeya sombu and also add the chopped cilantro leaves.

Let the rasam come to a soft boil, just until it froths up. So not let the rasam boil vigorously. Just let it froth up and then turn off the flame.

In a small pan, heat the ghee and then season with mustard seeds. Add the seasoning to the rasam and keep it covered until ready to serve. It is important to keep the rasam closed to keep the flavors in.

Serve with hot rice and ghee! Be ready for a good nap after lunch, because you sure will need one after the comforting meal!