I made some Rasam powder with a dried chili, coriander seeds, 4 black peppercorns, .5 tsp of fenugreek seeds, about the same amount of cumin seeds, and some dried curry leaves.
For the Rasam, I puréed a roma tomato, including the seeds, in a cup of water. In the pot, I added a pinch of turmeric, a pinch of hing, some black pepper, and some Rasam powder. I let that simmer, and added a .25 tsp of tamarind dissolved in some water. When the Rasam began to become soup, I tempered some mustard seeds, a dried chili, and a couple dried curry leaves. I poured this over the Rasam, and topped with cilantro.
The tomato had a very underdeveloped taste. Additionally, it could have used much more spice. The tempered mustard seeds was the best part of it.