1. Grind together coconut, coriander seeds, jeera, cilantro and red chillies with some water.
2. Add about 2-3 cups of water and dilute the masala.
3. Bring to boil on stove. Add tamarind paste, jaggery and boil for another 4-5 mins.
4. Temper with mustard seeds, hing and curry leaves.
5. Serve hot with rice and enjoi! It tastes great even as a soup.... You can try that too!

Note: Any veg oil can be used for tempering. However, using ghee for tempering in rasams adds to the taste and flavour.

Courtesy: http://maneadige.blogspot.com/