MYSORE RASAM

this mysore rasam recipe was given to me by my aunt who owns a famous hotel in Madurai.
I do not know how authentic it is.
I still follow her recipe. Try it out.


MYSORE RASAM

Ingredients:
¼ cup toor dal, well cooked and mashed + 200 ml water
1 small lime sized tamarind, in 500 ml water
1 tomato chopped and crushed
½ tsp tumeric powder
½ tsp asafetida powder
1 tsp mustard seeds
1 sprig curry leaves
Little coriander leaves
2 tsp ghee
Salt to taste

To roast in little ghee and powder:

2 tsp coriander seeds
2 tsp channa dal
4 tsp scrapped coconut
½ tsp cumin seeds
½ tsp black pepper
5 red chillies

Method:
In a pot, add in the crushed tomato, tamarind juice, tumeric powder,
asafetida powder and salt. Let it boil thoroughly.
Now add in the diluted dal mixture and boil on low heat,
until the rasam froths up. Remove from stove.
Add in the ground powder mix well.
In a pan heat the ghee, add in the mustard seeds.
When they stop popping, add in the curry leaves, stir once.
Pour it on the rasam, garnish with coriander leaves.