Mysore Rasam | How to Make Mysore Rasam

• 2 Tomato (chopped)
• 1 cup Toor Dal / Tuvaram Paruppu (Cooked)
• lemon size Tamarind (mixed with 1 cup of water)
• Salt to taste
• Coriander leaves / Cilantro-for garnishing
• 1 tbsp Oil

For Roasting and Grinding

• 4 tbsp Coconut (grated)
• 1 tbsp Channa dal / Kadala Paruppu
• 2 tbsp Coriander seeds / Malli
• 4 Dry Red Chilli
• 1 tsp Black Pepper
• 1 tbsp Oil
• ¼ tsp Asafoetida / Hing / Kaya podi

For Seasoning

• 1 tbsp Oil
• 1 tsp Mustard seeds / Kaduku
• 1 tsp Cumin seeds / Jeerakam
• 1 sprig Curry leaves

1. 1

   Heat 1 tblspn of oil in a kadai. Add in coconut, channa dal, coriander seeds, dry red chilli, pepper and hing. Fry this till golden. Now remove and make it into a smooth paste by adding some water.

2. 2

   Heat 1 tblspn of oil in a kadai. Add in tomatoes and mix well.

3. 3

   Add in the ground masala along with some water.

4. 4

   Pour in tamarind and mix well.Season with some salt. Bring this to a boil.

5. 5

   Add in cooked dal and mix well. Simmer it for 15 mins.

6. 6

   Garnish with cilantro and set this aside for a moment.

7. 7

   Make tempering by heating oil and crackling mustard seeds, cumin seeds and curry leaves.

8. 8

   Pour this over the rasam and mix well. Serve with rice.