Mysore Rasam

Ingredients:

  • ½ cup dal well cooked and diluted
  • 2 tomatoes finely chopped
  • Lemon size tamarind
  • ¼ tsp turmeric powder
  • Salt to taste
  • Coriander leaves
  • 1 tsp ghee
  • ½ tsp mustard
  • For paste:

  • 2 tsp coriander seeds
  • 1 tsp toor dal
  • 3 tsp coconut grated
  • ¼ tsp cumin
  • ¼ tsp black pepper
  • 5 red chilly
  • Roast the above items in ghee and grind finely

Method:

  • Soak tomatoes in hot water and crush them.
  • Extract the tamarind pulp adding worm water and add to the crushed tomatoes.
  • Add turmeric powder, salt and finely grounded masala paste.
  • Allow the mixture to boil well.
  • Add the diluted dal and bring to boil.
  • Add coriander leaves and a few pieces of chopped tomatoes, before removing from fire.
  • Season with ghee and mustard. Serve hot.