Kerala Style Rasam or Thakali ( Tomato ) Rasam is made using freshly ground spice mix and can be eaten with rice or as a drink.
Dry roast whole coriander, black peppercorns and cumin seeds till slightly fragrant.
Grind along with green chilli, ginger and garlic to make a coarse powder.
Heat coconut oil in a pan.
When the oil is hot, add hing, dry red chilies, curry leaves, mustard seeds and fenugreek seeds and fry for a few seconds.
Add tomato and fry for 2-3 minutes, until tomatoes are mushy.
Add the ground masala and 3 cups of water and cook for a minute.
Squeeze and strain the tamarind and add the water in the pan along with jaggery, salt and turmeric powder.
Cook until the rasam just comes to a boil.
Switch off the heat.
Add chopped coriander.
Serve the rasam hot.