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How to make South Indian Rasam? 

There are different types of Rasams - Tomato/Thakkali Rasam, Lemon/Elumichampazha Rasam, Milagu/Pepper Rasam, Mysore Rasam and lot more are there. Below is the recipe for the basic one - you can make Ginger/Inji, Pundu/Garlic rasams as well. Just change
the ratio of tomato with other main course. Make sure to reduce the Tamarind when you make Tomato rasam as it might increase the tangy taste. If you use more tomatoes, reduce accordingly the quantity of tamarind and vice versa.  For Mysore add Jaggery and fresh coconut.
You can have rasam with or without rice. Pepper rasam helps you to reduce cold,  increase digestion process.

Ingredients:

2 tomatoes, cubed
1/2 tsp asafoetida powder
2 tsp rasam powder
3 tablespoon red gram or toor dhal
2 1/2 cups water
lemon-sized tamarind
salt to taste
chopped coriander leaves for garnishing

For tempering
2 teaspoons ghee
1 teaspoon mustard seeds
1 red chilli, halved
a few curry leaves

• Pressure cook the red gram or toor daal and set aside.
• In a pan add the tomatoes, tamarind, asafoetida powder, rasam powder and salt.
  Add 1 cup of water. Crush everything together, and simmer for about 15 minutes.
• Add the cooked dhal and the remaining 1.5 cups of rasam and bring to the boil.
• Heat the 2 teaspoons ghee/oil and add all the ingredients for tempering.
  When the mustard seeds splutter, add it to the rasam.(Simultaneous process)
• Sim it once it boils.
• Garnish with chopped coriander leaves. Serve hot.

Preparation time 10 minutes and depends on your husband/wife as well.

Check here How to make Rasam Powder?