Add 2 litres of water to a heavy bottom vessel.
Start boiling it.
Add around 4 tsp of tamarind pulp, Turmeric, 4 to 5 tsp of rasam podi, salt to taste.
Add 2 to 3 tomatoes and few pieces of drumsticks and curry leaves.
Once the vegetables are cooked temper the rasam.
For tempering add ghee or oil in a small kadhai. Add Fenugreek, MustardSeeds, red chillies and Asaefotida and curry leaves once they splutter add to rasam.
Garnish with Coriander leaves.