Mysore Rasam

Ingredients:

• Tamarind Paste – 2 tsp. (Mix it with 1 cup of water)
• Tomato – 1 ripe
• Turmeric powder – ¼ tsp
• Asafoetida – ¼ tsp
• Curry leaves – 1 sprig
• Coriander leaves – for garnishing
• Salt – to taste
• Toor dal – ¼ cup
• Grated jaggery – 1 tsp

To Grind:

• Channa dal – 2 tsp
• Coriander seeds – 1 tbsp
• Red chili – 4 number / to taste
• Whole black pepper – 10 numbers
• Cumin seed – 2 tsp
• Grated coconut – 1 tbsp
• Ghee/oil – few drops

For Seasoning:

• Ghee – 1 tsp
• Mustard seeds – 1 tsp
• Cumin seeds – ¼ tsp
• Curry leaves- few

• Cook the Toor Dal with sufficient water and a pinch of Turmeric powder using a pressure cooker up to 3 whistles.
• Take the Eeya Chombu/any vessel and add the Tamarind water, Turmeric powder, Asafoetida, chopped Tomato, Curry leaves and Salt. Cover it with lid. Bring in to a boil until the raw smell of the ingredients is gone.

• Take a Kadai and add few drops of Ghee/Oil. Add the Channa dal, coriander seeds and red chili and fry for few minutes. Add Pepper, cumin seeds and grated coconut and fry for 1 minute and switch off the flame. Take it out and let it cool.
• In the Mixer, add the fried items and grind until powder consistency. Then add little water and grind into paste consistency.

• Add the ground paste into the boiling Tamarind water and add 2 cups of Water. Then add cooked and mashed Toor dal and grated Jaggery and mix it well. Boil until when you see foam on the top. Switch off the flame.

• Take a Kadai, add the Ghee/Oil and heat it. Add the Mustard seeds and cumin seeds. When it splutters, add the curry leaves. Pour it into the Rasam. Garnish it with Coriander leaves.

• Serve it hot with Rice. You can drink it like soup as well.

Note:

• If you use Eeya Chombu (Controversial topic as its Lead based), the Rasam will taste much better. Its iconic use in Brahmin families over centuries is well documented.
• You can add few cloves of Garlic while seasoning and pour it into Rasam.
• The consistency should be little thick than the usual Rasam.
• You can add few curry leaves while roasting the items and grind it. It gives a nice taste.