Mysore rasam, a type of soup

To make Mysore rasam, you need 1 cup of tamarind juice, 1 big tomato, salt to taste, 2 big pinch of hing pdr, curry leaves, little fresh coriander leaves.
Roast 2 tbsp of arhar dal, 1/4 tsp of methi seeds, 1 tsp of jeera, 2 tbsp of coriander seeds with 1-2 red chilies ( depending on its sharpness). Cool & powder this masala well. But today, after powdering the masala, I also ground 1 tomato with it.

In a pan, add tamarind juice, salt, hing boil for some 7-8 minutes, along with some finely cut coriander leaves. Then add the ground masala, mix well & let it boil for at least 5 minutes. In case you feel it is thick, add some more water as desired & boil well. No need to add any cooked dal, as you've powedered the dal & added. To season in a tsp of ghee, add 1/2 tsp mustard seeds, once it cracks add some curry leaves cut fine, add to rasam.

Note- those who don't want to grind tomato, can cut & add to boiling tamarind juice in the beginning.

ps- this can be drunk like a soup if not made too spicy or can be had with rice & some dry vegetable, like beans, cabbage etc.