:- If you have cooked red gram, then crush it nicely in about 1/4 cup water and add this.
Bring this to a boil and add the coriander leaves and take it off the flame.
To garnish, heat oil and then add mustard seeds. When they splutter, add broken red chillies and curry leaves. When they turn little crisp, add asafoetida and add this to the above rasam.
:- Rasam is ready!!!
:- If you do the garnish in little ghee instead of oil, it gives a different flavour and smell.