1.5 cups fresh Flat Bean Seeds / Avarekalu
1/2 cup grated Coconut
Large Lemon Sized Jaggery
Large grape sized Tamarind
1.5 tsp finely grated Dry Coconut / Kopra
3 - 4 Red Chillies
1.5 tsp Yellow Lentils
1.5 tsp Coriander seeds
3/4 tsp Cumin seeds (1/2 tsp for Masala + 1/4 tsp Seasoning)
1/2 tsp Fenugreek Seeds
11/4 tsp Mustard seeds(1/4 tsp for Masala + 1 tsp Seasoning)
2 strands of Curry leaves (1 strand for Masala + 1 strand for Seasoning)
1/4 tsp Asafoetida (Half for Masala + Half for Seasoning)
Pinch of Turmeric powder
3 - 4 strands of Coriander Leaves
1 tsp Oil
1 tsp Ghee
Put red chillies, 1/2 tsp cumin seeds, coriander seeds, yellow lentils, fenugreek seeds, 1/4 tsp mustard seeds, curry leaves, 1 tsp oil in a pan and fry them in medium flame. Once it starts giving nice aroma, add asafoetida powder, turmeric powder and fry them for about 30 seconds.
Wash the flat been seeds, add required amount of water, salt and pressure cook.(2-3 whistles)
Put fried masala, grated coconut, tamarind in a mixer and grind them together into smooth paste by adding sufficient amount of water. Add half of the cooked flat bean seeds and grind them together for about 1 min.
Mash the remaining cooked flat bean seeds and put it in a vessel. Add salt, jaggary, ground masala, required amount of water and bring it to boil. Keep the Rasam in low flame for about 2-3 mins.
Dry roast the grated dry coconut until it turns light golden in colour and add it to Rasam. Add the chopped coriander leaves and keep the Rasam in low flame for about 1 min.
Put mustard seeds, cumin seeds, ghee in a pan and heat. As soon as it starts spluttering, add pinch of asafoetida powder, curry leaves, keep them for about 4-5 seconds and then add it to Rasam. It goes well with Rice along with Ghee and Paapad.