Mysore Rasam

Ingredients:

• 6 – 8 Red chilly
• 1 sp Black Pepper
• 1 sp Cumin seeds
• 1 – 2 sp Coriander seeds
• 2 table sp. Coconut
• 1 pinch Asafetida
• 1/2 sp oil to fry
• 2 - 3sp ghee for seasoning
• Salt to taste
• ½ Mustard seeds
• ½ Cumin seeds
• 1 – 1 ½ Tea sp Tamarind paste
• 1/2 cup cooked toor dal
• chopped coriander leaves

Method:

• Fry red chilly, black pepper, cumin and coriander in 1/2 sp oil.
• Then make it like a powder in a mixer grinder.
• In the same pan pour ghee and make seasoning.
• Pour 2 cups of water, salt and asafetida; mix well.
• Allow it to boil for a while.
• Add the ‘rasam powder’ and mix.
• Add coconut .
• Add cooked dal and water.
• Again bring it to a boil.
• And let it boil for 2 more min.
• Add chopped coriander leaves.
• Your Mysore rasam is ready to serve.
• Remove from the fire and serve.

Notes:

• You can prepare this masala powder and you can store it.
• You can add extra coconut and 1 sp sugar in this rasam.
• You can grind coconut with the masala.