To begin with Milagu Rasam, in a mixing bowl, combine�garlic pods,�peppercorns,�cumin seeds,�dry red chillies,�arhar dal�and soak them for about 30 minutesNext drain the water and transfer it into a mixer jar and grind to a smooth paste using some water. Transfer this spice mix into a bowl. Set aside.�Extract the juice from tamarind and discard the pulp. Make the�tamarind water�using the recipe in the link.Take a saucepan, add the tamarind juice, freshly ground spice mix, chopped tomatoes and the curry leaves and let it cook for 10 minutes. Simmer the rasam for another 10 minutes.Add the salt and adjust it according to your taste.�When the rasam just froths, switch off the heat. Now heat ghee in a pan and add the mustard seeds.When they splutter, switch off the heat and add the asafoetida in the ghee.Now put it into the rasam mixture and the milagu rasam is ready to be served.Serve the Milagu Rasam along with�steamed rice, a dollop of ghee,�Pachai Payaru Poriyal Recipe- Green Moong Sprout Poriyal�and�Elai Vadam�or you can also have serve it as a soup.