Andhra Pepper Flavored Rasam (Miriyala Charu)

INGREDIENTS: 2 tbsps cooked and mashed Tur dal (Thuvaram_Paruppu) 1 large Tomato, chop into small pieces 1/4 tsp Turmeric pwdr Tamarind, small lemon size, extract juice in half a cup of water 1/2 tsp Jaggery (optional) 4-5 Curry leaves 3 cups Water Salt to taste ROAST AND GRIND TO A COARSE POWDER: 1 tsp Tur dal 2 tsps Pepper corn/miriyalu/kali_mirch 1 1/2 tsps Coriander seeds/dhaniyalu/dhania pinch of Methi/menthulu/fenugreek seeds 3/4 tsp Cumin/jeera/Jeerakam FOR SEASONING/POPPU/TADKA: 1/2 tsp Mustard seeds 1/4 tsp Asafoetida/hing/inguva 1 dry Red Chilli, de-seed and tear Fresh Curry leaves (few) 1-2 tsps Ghee or Oil Method : 1 Heat a deep vessel, add 3 cups of water, chopped tomatoes, tamarind extract, salt, turmeric pwd, few fresh curry leaves and pinch of jaggery and bring to a boil. Continue to boil for 3 mts. 2 Add the ground charu podi and mashed dal and cook for another 5 mts. 3 Heat oil in a pan, add mustard seeds and as they splutter, add red chili and curry leaves and stir fry for a few seconds. Add Asafeotida and turn off heat. 4 Add this to the charu and combine. Turn off heat and place lid. Garnish with coriander leaves and serve with white rice and appadams.