Quick "Rasam"

Since the previous post was on Quick Sambar, I thought I will post another "curry" dish. This time its Rasam. The trick is, I am not going to use any "Rasam Podi" to make rasam. Now you should be thinking that, isnt it easier to make rasam with rasam podi. Now why is this grad student posting such a "tough" sounding rasam. Well, I will post the recipie and you can be the judge. Now on the recipie.

Things that you need:
Blender or a "Mixie".
Tomatoes: 3-4
Garlic: 6-8 cloves
Tamarind Paste: One teaspoon full (If you have tamarind instead of tamarind paste, make it the size of a "half" table tennis ball and dissolve it in water)
Black Pepper: 2 Teaspoon full (This is not pepper powder, its whole black pepper)
Asafoetida Powder*: Quarter Teaspoon full
Jeera: 2 Teaspoon full
Dhania Leaves also known as "Kotha Malli" in Tamil.
* Asafoetida is also known as "Kayam" in Malayalam or "Perungayam" in Tamil. Its also known as LG (after the company that makes it).

All quantities said above are approximate. Try it out and if you feel something is lacking, add some more of that. If something has gone "overboard" add some water to compensate the effect.

Cooking Instructions:
Put everything in the blender, add a little bit water, salt to taste and grind the mixture to a pulp. Heat oil in a seperate vessel and put mustard and "Karuvepilai" into it. Once the mustard starts busting, put the blended mixture into it. Allow it to boil. Once it starts boiling, stop cooking. For garnishing put chopped dhania leaves into it. Tasty rasam is ready.