Mysore Rasam

Here is a flavourful, spicy and sweet smelling rasam. Whenever I plan to cook something special , mysore rasam is on the list. D's mom shared this recipe with me.

Prep time - 3 to 4 mins
Cooking time - 20 -25 mins

Ingredients :

Tomato - 1 medium , chopped
Tamarind*  - rolled into a size of grape or as per taste
Asafoetida - 1/4 tsp
Salt to taste
Water - 2 to 4 cups
Jaggery - 1/2 inch piece
Mustard seeds - 1/2 tsp
Cilantro - 2 to 3 sprigs
Curry leaves - 5 to 6
Tuvar dal - 4 tbsp
Oil - 2 tsp

To grind :

Tuvar dal - 1 tbsp
Coriander seeds - 1 and 1/2 tbsp
Cumin seeds - 1tsp
Pepper - 1 tsp
Dried red chillies - 6
Coconut - 1 tbsp

Procedure :

Pressure cook tuvar dal untill mushy.

In a medium sized bowl add about 1.5 cups of water, chopped tomatoes, tamarind, asafoetida and salt . Cook on medium heat till the tomatoes are cooked ( they should become soft and mushy ).

Meanwhile in a small skillet , heat a tsp of oil and roast all the ingredients under the " to grind " section except coconut till they turn golden in color. Keep stirring continously and me sure you dont burn while roasting. Cool and grind along with coconut.

Add this ground mixture to the cooked tomatoes and add another 1.5 cups of water as the water added before would have reduced. Let the water come to boil and now add the cooked tuvar dal , mix and cook for a min. Turn off the heat and add the jaggery piece.  Wash and add the curry leaves and cilantro.

In a small skillet heat oil , once hot add the mustard seeds  and let them splutter. Turn of the heat and pour the oil and mustard seeds over the rasam.

Serve hot with rice.

[* Alternatively, if you dont want tamarind pieces in your rasam, you can soak tamarind in a cup of hot water for 4-5 mins and squeeze out the pulp and cook along with the tomatoes.]