Mysore Rasam Recipe

• 1 Cup tuvar dal, cooked
• 1 Lemon size tamarind
• 1 tsp Mustard seeds
• 1 tsp Chana dal
• 2 Tomatoes
• 1/2 tsp Hing
• 2 tsp Coriander seeds
• 4 tsp Pepper corns
• 2 tbsp Grated coconut
• 2-3 Dry red chillies
• 2-3 Cloves
• 1 tsp Turmeric powder
• Coriander leaves for garnishing
• A few curry leaves
• Oil as required
• Salt to taste

• Marinate tamarind in water and extract the tamarind juice.
• In the tamarind juice, add tomato, turmeric powder and salt and boil it until the raw smell of the tamarind is lost.
• Meanwhile, in 1 tsp oil, saute the coriander seeds, pepper corns, chana dal, red chillies and cloves until pink.
• Grind them with coconut to form a soft paste.
• Add the paste, cooked tuvar dal and curry leaves to the tamarind juice and boil for a few seconds.
• Heat oil, add mustard seeds and hing and season the rasam.
• Garnish it with coriander leaves and serve.