To begin making Kandathippili Rasam Recipe, soak the tamarind in warm water and then extract the juice from the tamarind and discard the pulp.

In a mixer jar combine, long pepper, cumin seeds, curry leaves, garlic and grind them to a coarse mix and keep aside. This is the rasam spice mix. 

In the meanwhile boil tomatoes in a saucepan along with 2 cups of water on medium flame for 10 minutes.  Turn off the flame, and mash the tomatoes in the water. Set aside. 

Heat oil in a pan in medium heat, add the mustard seeds and let it splutter.

Add the asafoetida, curry leaf and the crushed garlic and saute till the raw smell of the garlic goes away.

Now add the coarsely ground rasam spice mix and saute for a minute.

Add the boiled tomato mix to this along with the tamarind extract, add enough water to your desired consistency and bring it to a rolling boil.

Season with salt and add the roughly torn coriander stems into the rasam as a garnish and switch off the flame.

Serve this warming Kandathippili Rasam (Long Pepper Rasam) Recipe with Steamed Rice and Potato Curry for a light lunch or dinner.