Kandathippilli Rasam V_S

Here the recipe of Kandathippilli Rasam which my wife use to make:

Ingredients:

Kandathippili - 2 sticks
Arisithippili - 3 sticks
Garlic - 6 pods.
Thoor Dal - 1 tsp.
Pepper - 1 tsp
Red Chillis - 3nos.
Coriander seeds - 1/2 tsp.
Tamarind - lemon size.
Tomato - 1 small
Sambar powder - 1/2 tsp.
asafoetida - few sprinkles
ghee - 1 tsp

For Seasoning:
curry leaves - 4-5 leaves
mustard seeds - 1/2 tsp.
cuming seeds - 1/2 tsp.
ghee - 1 tsp

Salt to taste.

Preparation:
1. Heat the pan and fry kandathippili, arisithippili in 1 tsp ghee. Then remove it and take it in another plate.
2. Fry Thoor dal, pepper, red chilli, coriander seeds and garlic pods using the same ghee above.
3. Grind all the above to thick fine paste with little water.
4. Prepare tamarind pulp (2 cups). Add tomato, salt, asafoetida and sambar powder to the tamarind pulp.
5. Let the mixture boil for 10-12 minutes in medium flame.
6. Add the ground paste (step 3) and boil for a minute.
7. Add some more water and let it come to a froth.
8. Season with mustard, cumin seeds and curry leaves in ghee.
9. Remove it from the flame and the rasam is read to be served.

It is almost same as your recipe except we add tomato, arisithippili, garlic and little sambar powder, but these are optional. Hope you all like it. 
After Saturday/Sunday oil shower, with this rasam, nothing like that.