Mysore Rasam

Ingredients (Translation)

2 tbsp red gram dal
A small lemon size tamarind
salt to taste
1/2 tsp mustard seeds
1 tsp ghee
Few curry leaves
Finely chopped coriander leaves for garnishing

To be grinded into powder

1 tsp cumin seeds
2 Red chillies
1 tsp redgram dal
1 tsp coriander seeds
Bit of asafoetida
1 tsp bengalgram dal
1/2 tsp pepper

Roast the masala ingredients(excluding cumin seeds) and grind into fine powder (adding cumin seeds) after cooling. This can be made in larger quantity and stored in an air-tight container for a month.

Soak the tamarind in some water and extract the juice. Cook the red gram dal till soft. Add salt, curry leaves and masala powder to the tamarind juice and allow it to boil. Add the cooked and mashed dal along with some more water and allow it to boil for five more minutes.

Add finely chopped coriander leaves to the rasam. Heat 1 tsp ghee and add mustard seeds. When it splutters add to rasam. Adding a bit of jaggery would enhance the taste of the rasam.
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