This rasam can be made in a jiffy. Can be made with or without tomatoes.

Tamrind Paste - 1 tbsp

Jeera - 2 tbsp

Pepper Powder - 1/2 tbsp 

Hing Powder - 1/4tsp

Tomatoes - 2 nos or Tomato Puree - 1/4 cup

Turmeric Powder - a pinch 

Salt to Taste

Ghee - 1 tbsp

Mustard seeds - 1/2 tsp

Red Chilly - 2 nos

Curry Leaves - few 

In a vessel add ghee and mustard seeds and when they splutter add 1 tbsp of jeera. Add red chillies and curry leaves. Add tamrind paste and 2 cups of water. Add the remaining 1 tbsp jeera, turmeric powder, hing, salt, diced tomatoes, pepper powder and let it boil. When it bubbles, remove from fire.

Alternatively, you can add thuvar dal to it by dry roasting it and adding it to the tamrind water.