heat 1 tbsp of coconut oil in a pan, add 2 tsp coriander seeds, 1 tsp cumin, 1 tsp black peppercorns, and then 4 garlic pods (chopped), fry it in low flame for 1 minute
Then add ¼ cup of curry leaves, fry it in low flame for 1 minute
let this mixture cool it completely
And then transfer the roasted mixture to a blender jar, blend it smoothly with little water
For making rasam:
Heat 1 tsp of coconut oil in the same pan, add 1/2 tsp of mustard seeds, 1 dry red chili,
Then add a pinch of asafoetida, 1 crushed garlic pod, few curry leaves
Now add ground paste and salt and ¼ tsp of turmeric powder, mix it
now add 2½ cup of water, mix well
keep the flame low, when it starts boiling, immediatedly turn off the flame, garnish with coriander leaf