1: Add all the ingredients for grinding into a mixer jar. Pulse blend it to crush it.
2: Heat ghee and crackle mustard seeds. Add the urad dal, curry leaves and asafoetida.
3: Add tomato, salt and turmeric powder. Add the crushed masala and sauté for 2 minutes.
4: Add the mashed dal and water. Bring it to a boil, then simmer for 5 minutes until it foams up on top.
5: Allow the rasam to cool down for a few minutes, then add orange juice and coriander leaves.
