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.
Use juicy and ripe tomatoes to make this rasam. The firm ones will not become mushy and will come in mouth.Dry roast the spices well. It will give a nice flavour to your rasam.Use only coconut oil to make this rasam recipe in Kerala style. It gives a very peculiar and unique flavour to the rasam.You can make a big batch and refrigerate for upto 3 days. Just reheat some in microwave and use.