And this one turned out to be a big hit with my husband and it was so easy to make that he himself could make it once in a while.
Peppercorns - 1tbsp (or according to your preference of spiciness)
Tomato - 2 numbers, cut into small pieces
Garlic - 3 cloves
Cilantro - 1/2 cup, chopped
Mustard seed - 1/2 tsp
Curry leaves- 1 sprig
Dried red chilli - 1 no
Vegetable oil or ghee - 1 tbsp
Hing(asafoetida) - a pinch (optional)
Crush the peppercorns and garlic. Add the chopped tomatoes and cilantro and mash it all together slightly with your hands. Now heat a pan with the oil. Add mustard seeds and when it starts to splutter, add curry leaves, red chilli and hing. After about 5 seconds add the crushed tomato mix to this. Add about 1 1/2 cups of water and enough salt. When this starts to boil, remove from fire and your zesty rasam is ready.