Mysore Rasam

Popularity: This is a very famous type of Rasam where the powder is ground freshly and made. Very famous recipe of Madhwa Brahmins.

Ingredients:

1. Tamarind: size of one small lemon
2. Toor Dal: 40 gms
3. Red Chilly: 3
4. Pepper: 1 tsp
5. Jeera: 1 tsp
6. Coriander Seeds: 3 tsp
7. Asafoedita
8. Turmeric powder: A Pinch
9. Curry Leaves and Coriander Leaves
10. Tomato: 1 (Bangalore Tomato)
11. Salt
12. Water
13. Ghee: 3 tsps
14. Coconut (grated): 1 tbsp

Preparation Procedure:

1. Cook the toor dal with little turmeric powder in a cooker (reserve two tbsps of toor dal before cooking separately for step 5)
2. Extract Tamarind essence by putting it in warm water and squeezing it. You can add 250 ml water.
3. Now cut the tomato in to two pieces. Smash one half of the tomato and extract juice and mix it with the tamarind juice.
4. Cut the other half in to very small pieces of tomato and put it along with tamarind tomato water. Add salt and allow it to boil till the raw smell of tamarind goes off.
5. In a kadai, add 1 tsp ghee and roast the following: 3 Red Chillies, Pepper, Jeera, Toor Dal: 2 tbsp, Coriander Seeds, few curry leaves. Allow this mix to cool and then grind it in a mixer in the form of a paste by adding grated coconut, a pinch of asafoedita and turmeric powder and little water.
6. Now add the grinded paste to the boiling tamarind water and allow it for 5 mins.
7. Add the cooked and mashed toor dal and then add 300 to 400 ml water depending on the thickness. Allow it to boil for around 5 mins
8. In a kadai, add 2 tsps ghee, season mustard, asafoedita and one red chilly
9. Garnish with coriander leaves and switch off the stove.