Coriander Jeera Rasam

                                                                        
Category : Rasam, Tamarind
Time Taken : 15-30 mins

Ingredients:
                       1.5 tsp - coriander seeds
                       1.5 tsp - jeera seeds
                       2 tbsp - grated coconut, fresh/frozen
                       2 to 3 - dry red chillies, low spiced
                       2 to 3 strands - cilantro
                       1/4 tsp - tamarind paste
                       1/2 tsp - jaggery
                       1 tsp - ghee/clarified butter
                       1/2 tsp - mustard seeds
                       a pinch of hing
                       3 to 4 - curry leaves
                       salt as per taste

Method
                  1.Grind together coconut, coriander seeds, jeera, cilantro and red chillies with some water.
                  2.Add about 2-3 cups of water and dilute the masala.
                  3.Bring to boil on stove. Add tamarind paste, jaggery and boil for another 4-5 mins.
                  4.Temper with mustard seeds, hing and curry leaves.
Serve hot with rice and enjoi! It tastes great even as a soup.... You can try that too!

Note: Any veg oil can be used for tempering. However, using ghee for tempering in rasams adds to the taste and flavour.