First, roast coriander seeds, cumin seeds, pepper, red chilli, and fenugreek seeds; roast till they turn aromatic

Furthermore add coconut and saute for 15 seconds

cool and coarse grind

Pulse grind tomatoes, turmeric powder and required salt

add pulsed tomatoes, tamarind water, water, green chilli and jaggery; boil for 12 minutes

furthermore add cooked toor dal, water and ground coarse powder and coriander leaves; bring to frothy boil

add ghee and heat

furthermore add mustard seeds, cumin seeds and curry leaves; splutter

add asafoetida; mix well

transfer to the rasam

finally, add coriander leaves; boil for 1 minute