Mysore Rasam

Method

1. 1

   Prepare dal water: Pressure cook 2 tbsp toor dal for 4 whistles. Mash and dilute with half cup water.

2. 2

   Make Mysore rasam powder: Dry roast 2 tbsp coriander seeds, half tsp cumin, 6 dried red chillies, 1 tbsp chana dal, 1 tbsp urad dal and 2 tbsp fresh grated coconut. Grind fine.

3. 3

   Soak tamarind: Soak marble-sized tamarind in 1 cup warm water. Extract and strain.

4. 4

   Make rasam base: Add tamarind water, 2 crushed tomatoes, half tsp turmeric and salt to a pan.

5. 5

   Add freshly made rasam powder: Add 2 tsp of the freshly ground Mysore rasam powder. Bring to a boil.

6. 6

   Add dal water: Add mashed dal water and mix well.

7. 7

   Simmer: Cook on low heat 8-10 minutes until rasam thickens slightly from the coconut in the powder.

8. 8

   Make tempering: Heat 1 tbsp ghee. Add 1 tsp mustard seeds — when they pop add a pinch of asafoetida and curry leaves.

9. 9

   Add tempering: Pour ghee tempering into the rasam.

10. 10

    Serve: Mysore rasam is richer and thicker than plain rasam due to the coconut in the powder. Garnish with coriander. Serve over rice.