Pour amla into a saucepan with 2 cups of water.

Cook on low heat until amla becomes soft.

Drain the water and set amla aside.

In a mixer grinder, combine tomato, ginger, mint, coriander, green chili, cumin, and black pepper powder.

Grind into a smooth paste.

Set the paste aside.

In a pan, combine cooked amla, 3 cups of water, and turmeric powder.

Bring to a boil on low heat.

Add the ground spice paste and salt.

Mix well and let it boil.

Turn off the heat and set aside.

Heat ghee in a tempering pan.

Add mustard seeds and let them splutter.

Add dry red chillies and asafoetida.

Cook for 15 seconds.

Pour the tempering over the rasam.

Serve hot with rice and vegetable side dishes.