First, let’s make the masala paste for rasam. Heat oil in a pan and add in the toor dal, black pepper, coriander seeds, cumin seeds, dried red chilli, curry leaves, shallots and garlic. Saute on a low flame for about two minutes.
Add chopped ripe tomato and saute for a few minutes more till the tomatoes are soft. Add in the turmeric powder and a small piece of tamarind. Saute for a few seconds. Remove from heat and set aside to cool.

Grind the roasted mixture with a few tablespoons of water to a slightly coarse paste. Set aside.

Now, let’s temper the rasam. Heat coconut oil in a pan. Add in the mustard seeds, curry leaves and chopped green chilli. Add the sliced shallots. Saute for a minute. Add the ground paste and water. Add in the salt and mix well to combine. Let everything come to a boil. Once the rasam is boiling, finish it with a generous sprinkling of coriander leaves.

Serve hot with rice.