This rasam is quite different from the regular tomato or dal rasam as it is loaded with full of flavors infused by mint in it and is a perfect combination with rice and some papad.
Grind grated dry coconut,red chillies and salt to a fine powder. Add mint leaves and grind again with little water to form a coarse paste.
Heat oil in a kadai and add the ground paste and fry until the raw smell goes away.
Add tamarind pulp,jaggery,turmeric and 1 and 1/2 cups of water and let it boil. Now check the taste of it and adjust accordingly adding salt, water if required.
Heat ghee in a small tadka pan and crackle mustard seeds, add curry leaves and hing and fry and add this tadka to the boiling rasam and remove it from heat.
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