Mysore Rasam

Mysore Rasam is my favourite rasam variety. The super spicy rasam that my mother makes, is best had with plain ulundu appalam. My husband loves it too. You can also try having this with some koottu / coconut based curry.

Preparation Time : 10 minutes
Cooking Time : 30 minutes
Serves  :4

Ingredients

Tamarind - 1 lemon sized ball
Salt - to taste
Curry Leaves - a few
Asafoetida - 1/2 tsp
Turmeric Powder - 1/2 tsp
Toor Dal - 2 tbsp, cooked well

To grind

Pepper - 1 tbsp
Toor Dal - 1/2 tbsp
Dhania - 1/2 tbsp
Urad Dal - 1/2 tbsp
Red Chillies - 5
Cumin - 1/2 tbsp
Coconut - 1/2 tbsp

To temper

Mustard - 1/2 tsp
Curry leaves - a few

Procedure

1. Soak tamarind in half a cup of water
2. Pressure cook the toor dal well
3. Roast all the ingredients except cumin under to grind section with 1/2 tsp of oil.
4. Grind it into a paste
5. Extract tamarind juice and heat it with salt, asafoetida, turmeric powder and curry leaves till the raw smell leaves.
6. Finally add the ground paste and cooked dal and give a boil
7. Heat til oil in a tadka pan, when it is hot, add mustard, when it splutters, add the curry leaves and pour over the hot rasam