Wash the Arugam pullu (Bermuda Grass) 3 -4 times.
Remove all the dirt and mud.
Blend this with 2 cups of warm cooled water.
Strain out the juice and set aside.
Set a deep sauce pot on medium heat and add the tomato, Cooked dal, water, salt and radar powder and bring to a rolling boil
Simmer for a while till a great aroma of the radar powder fills the space.
Set a small pan for tempering and add all the ingredients.
As the mustard splutters remove from heat and add to the boiling rasam. Take care at this point as it tends to steam and bubble up.
Take the rasam off the heat. Cool for about 5 to 10 minutes.
Add the lemon juice,Bermuda grass juice, coriander leaves and stir well.
Now the Rasam is ready to serve.