pepper rasam

This is my first ever attempt of making rasam,and yes ofcourse,i have had it many a times but made by my mother in law or at my south indian friends places and even in bangalore restaurants,but never ever tried making myself,being a north indian it was never made at my mom's place in mumbai ,though i am married to a north indian  guy but he is settled  in southern parts of india and so obviously he and my inlaws  have a soft corner towards complete south indian meal and my hubby is also fond of sambhars/rasams/aana-saaru,so i wanted to try rasam since long and had seen this recipe long back on jay's tasty appetite blog and just loved her spicy tangy hot variety of rasam and we had lovely time having a simple and light dinner of steam rice with rasam yesterday in this winter which satisfied our palates and had a soothing cleared throat :),yes she was right my house was literally full of pepper aroma and as soon as my hubby entered in to the house he was immediately tempted to have it,i have made the exact way and ingredients just that i had some  ready made tamarind pulp and canned tomatoes which i needed to finish it up yesterday itself,so used these two things store bought,rest all is same.Sending this over to cws-pepper event started by priya and hosted by padma for this month and also to nupur for her BB4 event.-whats lurking in kitchen  ?

ingredients to dry roast :

2tbsp black pepper corns
1-2 dry red chillies
1 tbsp tur dal
2 tbsp cumin seeds
4-5 curry leaves
for tempering/tadka :
1/4 tsp mustard seeds
1/4tsp asafoetida pwd/ hing
2-3 curry leaves
1 tsp urad dal
1 tsp ghee ( i used oil instead )
rest ingredients :
2tbsp tamarind pulp
2 tomatoes chopped and mashed ( i used 1 cup -canned ones )
4 cloves of garlic
4 cups warm water
1/4 tsp turmeric pwd
salt to taste
chopped corriander leaves for garnishing
method :
Dry roast all the ingredients (under ingredients for dry roast) till you get the aroma or 2-3 mins ,let it cool down and grind coarsely into a powder.Mix tamarind pulp and water together ,add tomatoes,crushed garlic,salt,turmeric pwd and add the grinded powder ( i used 1 tbsp less as i found it was too much spicy for my family ,using less was also quite spicy but perfect for our palates,so please adjust the powder accordingly )and mix well.Heat ghee/oil,add mustard seeds,let it splutter,add curry leaves,urad dal ,hing and the mixed rasam mixture.Mix well and heat on the low flame till it comes to one boil,switch of the flame and garnish with corriander leaves.Serve hot with steamed rice.