Heat some oil in a saucepan or kadai. 

Once it's hot, toss in those mustard seeds and let them sizzle.

Then, add a sprinkle of cumin seeds and a pinch of fragrant asafoetida. 

Give it all a quick stir until the aromas start to fill the air.

Add the finely chopped tomato and sauté until it softens slightly. 

This helps develop a rich base for the rasam.

Combine tamarind paste with 2 cups of water in a bowl. 

Next, pour it into a pan and add salt and turmeric powder.

Let it simmer gently for 5 to 7 minutes to enhance that delicious tangy flavour.

Stir in the prepared spice paste.

Cook it over medium-low heat for about 8 minutes, or until the raw scent of garlic and spices starts to fade.

Next, pour in the coconut milk and let it simmer gently until it froths up a bit on top.

Do not let it boil too hard, but keep the heat low to preserve that subtle coconut flavour.

Take the dish off the heat and add a little pop of green with some fresh cilantro on top.

Serve it piping hot as a light soup or pair it with your favourite sides.