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Here is the rasam recipe I promised you, sorry for the delay!

Rasam

4-5 while red chillies (dried)
3-4 whole black pepper corns
2 teaspoons mustard seeds
Curryleaves
Onion one half chopped
Garlicpods 3 slightly crushed
Green chillies 2 slit in half
1 spoon sambar dhal
Asephoetida powder 4-5 puffs
Turnericpowder a pinch
Jeera 1 teaspoon
Oil
Salt
Tamarind one lime siezed ball soaked in about 5 dl warm water
Tomato one chopped
Fresh corianderleafs a bunch
Rasam powder ( optional, no need actually)

This is how I do:

Heat oil in a pot, when hot add mustardseeds, whole red chillies, peppercorns,jeera,dhal and curryleaves. Fry til fragrant and add onion, green chillies and garlic. Slightly saute and add turmeric and asephpetida, add the tamarind water and some more water. Add tomato and salt and bring to a boil. Let it simmer for about 15min, taste if more salt needed. Add coriander leaves and two spoons rasampowder ( if you feel its needed)and cover, simmer for 5 more minutes and the rasam is done. Actually the rasam tastes even better the day after. I keep it in the fridge.

Ps. The picture I stole online.. My rasam is not thick and its more greenish..