• Take a cup of fresh coriander leaves, put in a mixer jar. Add 1/4 cup (20g) grated coconut, add a beetle nut sized tamarind piece. Add a little water and make fine paste. (Keep a little coriander leaves at the end to add to rasam).
  
• Now add 1 tbsp cumin seeds to the paste and just give a pulse. Cumin seeds should not be ground completely. You should feel small pieces of cumin seeds while eating rasam.
  
• Transfer the ground paste into a vessel. Add about 750 ml water to get consistency of rasam.
  
• Add salt as per taste
  
• Bring it to boil and switch off the flame.
  

For Tempering

• Take 2 tbsp cooking oil, add 1/2 tbsp mustard seeds and 2 Kashmiri red chili cut pieces. Saute till mustard seeds splutter and finally add 1 strand curry leaves and saute a little.
  
• Add the tempered mixture to the rasam.
  
• Add 2-3 tbsp finely chopped coriander leaves. Do not heat after tempering or adding coriander leaves. The raw exotic flavor of coriander will go off if heated. If you wanna have it as soup then add a tbsp lime juice to it.
  
• Thats all you have to do. Instant Coriander Rasam is ready to eat.