Mysore Rasam

 

Recipe credit - Viju

Ingredients

Tuvar dal ( Red gram) – 3 tbsps of cooked dal

Tamarind – lime sized ball or a heaped tsp of tamarind paste

Tomato – 1 medium

Turmeric – ½ tsp

Asafoetida ( hing) – large pinch

Salt to taste 

For rasam powder

Oil – 1 tsp

Coriander ( dhania) seeds – 1 tbsp

Bengal gram (channa) dal – 1 tbsp

Red chilies – 6

Grated coconut – 1-2 tbsp

Seasoning

Oil/Ghee

Mustard seeds – 1 tsp

Cumin seeds – 1 tsp

Chopped coriander leaves

Jaggery – small piece ( optional)

Soak a small ball of tamarind in warm water. 

Strain.

If using tamarind paste, mix with a cup of water.

Chop the tomato and add to the tamarind water

Bring to boil.

Add salt, turmeric and hing

Meanwhile make the rasam powder.

Take oil, add the dal, dhania seeds, red chilies, till slightly brown and the grated coconut and toast a bit.

Grind with a little water to a slightly coarse paste.

 Once the tamarind water mixture has boiled well and the raw flavour of tamarind goes away add the paste and give it a boil and simmer for a while, till the paste is cooked.

Add the cooked tuvar dal, jaggery and salt.  Add enough water to make it like a nice flowing rasam. 

 Season with ghee, mustard, cumin.  Garnish with coriander leaves.