Mysore Rasam

Mysore Rasam is made with fresh ground spices, tamarind extract, tomatoes and cooked toor dal. 

The fresh ground spices gives a nice flavor and adding toor dal/kandi pappu makes this rasam different than normal rasam.

Preparation Time: 10 minutes 

Cook Time: 20 minutes 

Serves : 4-5

Ingredients:

Toor Dal/Kandi Pappu : 1/2 cup

Tomato: 2 medium chopped 

Turmeric: 1 teaspoon 

Water : 5 cups

Tamarind : size of a small lemon, soak in a little water and get the extract

Coriander leaves: 5 sprigs or 3 tablespoons chopped to garnish 

Salt to taste 

Spices to roast and grind:

Coconut (fresh or dry): 4 tablespoons 

Coriander seeds: 2 tablespoons 

Dry red chili: 5

Black pepper: 1/2 teaspoon 

Bengal gram/Chana dal/Senaga pappu: 1 tablespoon

Oil : 1 tablespoon

For tempering:

Cumin seeds/jeera : 1 teaspoon 

Mustard seeds/ aavalu: 1 teaspoon 

Asafoetida/hing : 1/2 teaspoon 

Curry leaves: 1 sprig 

Method:

Cook toor dal with 1 cup of water in a pressure cooker for 4 whistles. Once the pressure is off, take the dal out, mash it with a laddle.

Heat oil in a pan and add all the ingredients listed to roast and grind except coconut. Fry for 2 minutes and add coconut, fry for 1 minute. Cool it off, add 1/4 cup of water and make a paste.

Heat oil in a pan and add tomatoes and turmeric, cook until they are mushy. Add the spice paste, salt, mix well and cook for 1 minute. Add water, tamarind extract and bring it to a boil. Add cooked dal and mix well. Cook for 3 minutes. Turn off the stove, add cilantro.

Heat oil for tempering and add the ingredients to temper. Fry for 1 minute until the seeds splatter and turn off the stove. Pour over the tempering on rasam and serve hot with rice.