Mysore Rasam

 Mysore rasam is South Indian dish. A very tasty dish that goes well with rice. Any vegetable (fried/cooked) can be the side dish.

Ingredients: (serves 4)

Tamarind - small lemon size

Toor dal - 1 tbsp.

Asafetida - a pinch

Tomato - 2

Coriander leaves - 1 tbsp. (chopped)

Salt as required

Turmeric powder - two pinches

For grinding:

Grated coconut - 1tbap

Chana dal - 2 tbsp.

Dania - 2 tbsp.

Black pepper - 1tsp

Jeera - 1tsp

Red chili - 2

Asafetida - a pinch

Cooking oil - 1 tbsp.

For seasoning:

Ghee - tsp

Mustard - 1 tsp 

Jeera - 1/2 tsp

Asafetida - a pinch

Curry leaves - few

Method:

1. Soak tamarind in boiling water for 5 mins. Extract the juice. Keep aside. (1 cup)
2. Pressure cook Toor dal with asafetida and a pinch of turmeric powder. Keep aside.
3. Chop the tomatoes. 
4. Boil the tamarind water, half of the chopped coriander, asafetida leaves and tomatoes with salt and turmeric powder.
5. Heat the pan and add the cooking oil and heat it.
6. To the oil add all the ingredients mentioned for grinding except coconut.
7. Add raw grated coconut and the roasted ingredients and grind it to a coarse paste. 
   
   
   
   
   
   
   
8. Add the paste to the tamarind water and mix well. 
9. Smash the cooked dal well and add a cup of water. Add this to the tamarind water, mix it and bring it boil.
10. Heat the ghee and add mustard seeds, jeera, asafetida. Once the mustard seeds start splutter switch off the stove and add curry leaves then add to the rasam. Add the rest of the chopped coriander leaves.