Mysore Rasam

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Ingredients


Group 1
Gram Dal - 1 tbsp
Coriander Seeds - 1 tbsp
Asafoetida - 1 Teaspoon
Black Pepper - 1 tsp
Red Chilli - 2, 3
Grated Cocunut  - 1-2 tbsp
Cumin Seeds - 2 tsp
Ghee - 2 tbsp

Group 2
Toor Dal - 1/4 cup
Tamarind - 1 small Lemon size
Tomato - 3
Salt - According to Taste
Cilantro (Coriander) Leaves - 1 small bunch
Curry Leaves - Little
Jaggery - 1 -2 tsp (According to Taste)
Turmeric Powder - 1/4 tsp
Mustard Seeds - 1 tsp


Procedure

• Pressure Cook Toor Dal and keep it aside.
• Paste Tomato and keep it aside.
• Fry Gram Dal, Coriander seeds, Cumin seeds, Black Pepper, Red Chilli, asafoetida and Cocunut till their colour just changes, Grind them and keep aside.
• Soak Tamarind for a while and squeeze it to take the pulp.
• Boil Tamarind extract with salt and Turmeric Powder.
• After boiling add tomato paste and Group 1 Mixture to it.
• Now add cooked dal with water. Make sure rasam is not much thick. (Compared to Other Rasams Mysore Rasam is little thick)
• Add Jaggery according to taste.
• Continue boining for 5 minutes. Add Coriander Leaves.
• Heat Oil, splutter mustard seeds, Cumin seeds and Curry Leaves, pour into the curry. 
• Mysore Rasam is ready to serve.