Method of Preparation:
Soak moong dal for 1/2 an hour. Pressures cook the moong dal with some water, turmeric, and oil (Not over cooked). Drain and keep aside (save the drained water). First grind coarsely coconut, jeera, coriander. Add 1 tbsp boiled dal, little water to it and grind to a fine paste. In a sauce pan, combine rasam powder, curry leaves with saved water from the boiled dal. Bring it to boil for 5-8 minutes. Add ground paste, boiled dal, jaggery, tamarind and salt. Add water if necessary and boil for 10 -12 minutes. Remove from the heat. Heat oil in a pan, add seasonings when it starts to split, stir into the rasam. Serve hot with rice.
