Fry thuvar dhall, corriander seeds, cumin seeds, pepper, red chilli, methi, curry leaves, mustard, and 2 pods garlic in oil. Wet grind the above mixture. Bring 3 cups of water to a boil, add tamarind paste, turmeric, and salt, and let this boil for a few minutes. Fry 8-10 pods of garlic in little ghee and add this to the boiling tamarind water, and let it cook for a few minutes. Now add the ground mixture, and let it boil for 5-10 minutes. Heat some oil, splutter mustard, then add curry leaves and add this to the rasam.