this rasam is from dakshina kannada(karnataka).it tastes awesome with rice.1.dry roast horse gram until it splutters like sesame seeds(when u press is with thumb and index fingers it should become powder) 2.dry roast coriander seeds,chillies,cumin seeds until they change the colour. 3.In a blender take horse gram,grated coconut,cumin,coriander seeds,red chillies,turmeric and make a paste. 4.in a kadai,take tamarind,jagerry salt n lil water n bring it to boil.now add the paste,cup of water and boil for 3-4min. 5.add rasam powder and boil for 10min.9add some more water if required,it should be little thick not too much thick ot thin consistency) 6.take a seperate kadai for tempering.add oil ,add mustard seeds after it splutters,add garlic n fry it until it changes it colour to gold.add curry leaves . 7.add this tempering to the rasam n garnish with chopped coriander leavesHow to make the tasty recipe procedure as follows: 1.dry roast horse gram until it splutters like sesame seeds(when u press is with thumb and index fingers it should become powder) 2.dry roast coriander seeds,chillies,cumin seeds until they change the colour. 3.In a blender take horse gram,grated coconut,cumin,coriander seeds,red chillies,turmeric and make a paste. 4.in a kadai,take tamarind,jagerry salt n lil water n bring it to boil.now add the paste,cup of water and boil for 3-4min. 5.add rasam powder and boil for 10min.9add some more water if required,it should be little thick not too much thick ot thin consistency) 6.take a seperate kadai for tempering.add oil ,add mustard seeds after it splutters,add garlic n fry it until it changes it colour to gold.add curry leaves . 7.add this tempering to the rasam n garnish with chopped coriander leavesHow to make the tasty recipe description mentioned here,this rasam is from dakshina kannada(karnataka).it tastes awesome with rice.