Heat a pan adding pigeon pea lentils, coriander seeds, cumin seeds, fenugreek seeds, mustard seeds, pepper, red chillies and curry leaves. Fry them in medium flame till the spices turn slightly brown. Switch off and include grated coconut too. Saute for a while and let it cool down.
Next soak tamarind in a cup of water for about 15 minutes and extract it's juice. Discard it's residue. Heat a pan adding all the ingredients under "To temper list". When mustard seeds sizzle carefully pour tamarind water.
Add jaggery and salt to the pan. Let the tamarind water boil.
When it's boiling, take all roasted ingredients and turmeric powder in a mixer and grind to fine puree. Add water as needed. Pour this puree to boiling tamarind water in the pan.
Add one and a half cup of water. Bring it to boil, adjust salt. Finely add asafoetida and chopped coriander leaves.
Easy tamarind rasam is ready to serve with hot rice.
