Mysore Rasam

Ingredients

• - rasam powder with coconut
• - Small tamarind ball
• - 2 tomatoes
• - 4 garlic cloves
• - 1.5 tsp rasam powder
• - 1/4 tsp turmeric
• - 1 tsp mustard seeds
• - 1 tsp ghee
• - 1 sprig curry leaves
• - Salt to taste
• - Fresh coriander

Method

1. Prepare dal water: Pressure cook 2 tbsp toor dal for 4 whistles. Mash and dilute with half cup water.
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. Soak tamarind: Soak marble-sized tamarind in 1 cup warm water. Extract and strain.
4. Make rasam base: Add tamarind water, 2 crushed tomatoes, half tsp turmeric and salt to a pan.
5. Add freshly made rasam powder: Add 2 tsp of the freshly ground Mysore rasam powder. Bring to a boil.
6. Add dal water: Add mashed dal water and mix well.
7. Simmer: Cook on low heat 8-10 minutes until rasam thickens slightly from the coconut in the powder.
8. Make tempering: Heat 1 tbsp ghee. Add 1 tsp mustard seeds — when they pop add a pinch of asafoetida and curry leaves.
9. Add tempering: Pour ghee tempering into the rasam.
10. Serve: Mysore rasam is richer and thicker than plain rasam due to the coconut in the powder. Garnish with coriander. Serve over rice.