Step-by-Step Instructions

1. 1.Prepare Tomato Puree

   Add 3 roughly chopped big tomatoes to a blender and grind finely to make a puree.

2. 2.Cook Tomato Base

   Pour the tomato puree into a pot. Add 2.5 cups of water, 3-4 green chillies, 1/4 tsp turmeric, and 1 tsp salt. Cook on high flame with a lid on until it starts boiling (around 0:32). Once boiling, reduce flame to low and cook for 9-10 minutes, stirring in between.

3. 3.Prepare Rasam Masala

   Heat 1 tsp coconut oil in a pan. Add 2 tbsp tur dal, 1 tbsp chana dal, and 1 tbsp urad dal. Sauté well until golden brown (around 0:48). Add 3-4 dry chillies, 1.5 tsp black pepper, 2 tsp cumin, and 1/4 cup fresh coconut. Roast well until aromatic and slightly browned (around 1:02). Let the roasted ingredients cool completely. Transfer to a blender and grind finely to make a powder (around 1:08).

4. 4.Combine and Simmer Rasam

   Add the prepared rasam masala to the boiling tomato base. Add 1-2 tbsp jaggery, 1/4 cup tamarind extract, and 2 cups of water. Add 1 tsp salt and mix well. Cook on high flame until it starts boiling (around 1:31). Once boiling, reduce flame to low and cook for 4-5 minutes, stirring in between. Add chopped coriander leaves and mix.

5. 5.Prepare Tempering

   Heat 2 tsp coconut oil in a small pan. Add 1 tsp rai (mustard seeds), 1/2 tsp jeera (cumin seeds), and 1/8 tsp methi seed (fenugreek seeds). Add 7-8 crushed garlic cloves and a few sprigs of curry leaves. Add 1/4 tsp hing (asafoetida). Sauté well on low flame until garlic turns golden and aromatic (around 1:57).

6. 6.Final Assembly

   Pour the tempering into the rasam. Mix well. Serve hot with rice.