Put whole tomatoes in boiling water, simmer for 3 minutes, keep it aside to cool.
Heat 1/4 tsp. oil in a small pan, add pepper corns and 1 tsp. cumin seeds and roast till aromatic, pound it in a mortar till powdered. Keep aside.
Peel away the broken skin of boiled tomatoes and mash them into a pulp
To the thick tomato pulp, add roasted whole chillies, all leaves, all masalas, salt, tamarind, jaggery and blend it with the blender.
In a deep pan, add the stock.
Heat ghee in a small pan, add mustard and remaining cumin seeds, asafetida and allow to splutter.
Add garlic to it and stir.
Season the rasam with the prepared tadka.
Bring to a boil and simmer for 2-3 minutes. Keep aside covered for 10 minutes before serving.