Mysore Rasam

Tomato - 2

Toor Dhal - 1/4 cup, pressure cooked for 3 whistles

Tamarind juice - 1/2 cup

Turmeric - 1/2 tsp

Asafetida - a pinch

Curry leaves

Salt

Ghee - 1 tbsp.

Mustard - 1/2 tsp

Cumin seeds - 1/2 tsp

Curry leaves

To Roast and Grind:

Coriander seeds - 2 tbsp

Channa Dhal - 1 1/2 tsp

Peppercorn - 1/2 tsp

Red Chilli - 2

Coconut - 1 tbsp. grated

Fry the ingredients mentioned under "To Roast and Grind" in a little Ghee, add grated Coconut in the end and fry a little. Grind to a fine paste adding little water.

In a pot add the Tamarind juice, chopped Tomatoes, Curry leaves, Turmeric, Asafetida and required Salt. Cook closed in medium heat for about 10 min.

Now add the ground paste, Toor dal and 1 cup Water. Continue cooking on low heat until it becomes frothy. Do not boil the rasam as it will spoil the taste.

Temper Mustard and Cumin seeds in a tsp of Ghee and pour it over the rasam.

Serve hot with cooked Rice and any vegetable stir fry.