Mysore Rasam

Ingredients

• • Thuar dal - 3 tablespoons
• • Tomatoes - 2
• • Tamarind (soaked & extracted) - small lime size
• • Turmeric powder - a pinch
• • Asafoetidas - a pinch
• • Curry leaves - few
• • Salt - as required

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Ingredients For Roasting And Grinding

• • Coriander seeds - 2 teaspoons
• • Bengal gram dal/Kadalai paruppus - 1 ½ teaspoons
• • Whole black pepper - ½ teaspoon
• • Red chilly - 1
• • Coconut (grated) - 1 tablespoon

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Ingredients For Seasoning

• • Ghee - 1 teaspoon
• • Mustard seeds - ¼ teaspoon
• • Cumin seeds - ¼ teaspoon
• • Curry leaves - 1 sprig

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Ingredients For Garnishing

• • Coriander leaves (finely chopped) - 2 tablespoons

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Method

• 1. Soak tamarind in a cup of hot water for 15 minutes, extract the juice and discard the pulp.
• 2. Pressure cook dal until soft and mash it well.
• 3. Fry the ingredients mentioned under roast and grind in a little ghee, add grated coconut in the end and fry a little.
• 4. Grind everything together to a fine paste adding little water or you can even powder it without adding water.
• 5. Take tamarind extract, add 2 chopped tomatoes, curry leaves, turmeric powder, a pinch of hing and salt needed.
• 6. Boil on low heat until it reduces and the raw flavor of the tamarind goes.
• 7. Then add the ground paste, cooked thuar dal and needed water. Switch off when it becomes frothy. Do not boil the rasam as it will spoil the taste.
• 8. Heat a teaspoon of ghee, add mustard seeds, cumin seeds, when it splutters, add curry leaves and pour it over the rasam.
• 9. Garnish with finely chopped coriander leaves.