Kothimeera Charu (Coriander Spicy Soup)

Dry roast a tsp of Coriander Seeds, ½ tsp of Cumin seeds, ¼ tsp of Black Peppercorn in a small cast iron skillet and grind into a coarse powder. 

Heat a tsp of Oil in a saucepan, splutter a sprig of Curry Leaves, pinch of Mustard Seeds and Asafoetida. Sauté for few seconds until leaves start to brown. Add a tbsp of Tamarind Pulp, a tbsp of crushed Jaggery and ground rasam powder. Add Salt to taste and 2 cups of Water bringing to boil. Add a cup of finely chopped Cilantro Leaves while simmering for few minutes until leaves wilt. Remove from heat and serve hot with steamed rice.