Ingredients for preparing Coriander Seeds Rasam

• Tamarind (Puli, Imli) – 1 lemon sized ball
• Salt to taste
• Rasam powder or Sambar Powder – 1 tsp
• Asafoetida Powder (Kaayam, Hing) – A pinch
• Red Gram (Thuvaram Parippu, Toor Dal) – 2 tsp
• Coriander Seeds (Malli, Dhania) – 2 tsp
• Curry Leaves (Kariveppila, Karipatha) – A few
• Coriander Leaves (Malliyila, Dhania Patta), chopped – 2 tsp

For Seasoning

• Cooking Oil or Clarified Butter(Ghee) – 2 tsp
• Mustard Seeds (Kadugu, Rai) – 1/2 tsp
• Dry Red Chillies (Unaka Mulagu, Sukha Lal Mirch) – 4 nos
• Curry Leaves (Kariveppila, Karipatha) – 1 stalk

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Steps for preparing Coriander Seeds Rasam

1. Soak the tamarind in warm water for 10  to 15 minutes. Kneading with your fingertips, squeeze juice out of tamarind and discard the pulp. 
2. Pour the tamarind juice into a vessel. Add salt, rasam powder, asafoetida and curry leaves into the same vessel.
3. Close the vessel and keep it over the fire. Bring everything to a boil and cook on high flame for few minutes.
4. Meanwhile Soak red gram dhal with coriander seeds for 15 minutes and grind to fine powder. Make a fine paste by mixing a little water. Add this ground mixture to the boiling rasam and cook on low flame.
5. Add more water if needed. Switch off the stove when it froths up. Adjust the salt as required.
6. Heat oil in wok and pop the mustard seeds. Now add the red chillies and curry leaves and stir for a while. Add this seasoning to the Coriander Seeds Rasam.
7. Garnish Rasam with coriander leaves.
8. Serve warm with steamed rice or as a soup.

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