Mysore Rasam

It is winter again.Time for hot soups. Rasam, a diluted soup is a common Indian dish. Here is the recipe of Mysore rasam which is a soothing drink in winter.This can be had with rice and papad.


Ingredients:

Tamarind - 1 lemon sized ball
Coriander seeds - 1 tbsp
Cumin seeds / Jeera - 2 1/4 tsp
Pepper - 1 1/2 tsp
Red Chilli - 1
Chana dal - 2 tsp
Curry leaves - a few
Grated Coconut (optional) - 3 tsp
Tomato - 2 medium sized
Salt to taste
Turmeric powder - 1/2 tsp
Asafoetida - 1 1/2 tsp
Mustard seeds - 1 tsp
Oil - 2 tsp
Water as required

Method:

Soak tamarind and extract pulp. Add turmeric powder, salt, asafoetida.
Dice tomato into 1" thick cubes and add to the tamarind extract.
Boil the extract.
In the meantime, pour 1 tsp oil in a deep bottomed pan and roast chana dal, coconut, coriander, pepper, 1 1/2 tsp cumin seeds, curry leaves and red chilli until red.
Grind this into a smooth paste along with a little water.
Mix this paste with 5 glasses of water and strain.
Add this to the boiled tamarind extract.
Boil until bubbles are formed.
Pour oil or ghee into a deep bottomed pan and add mustard and cumin seeds. When they splutter add a few curry leaves and add to the rasam.
Serve hot with rice.

Adding coconut makes the rasam even tastier.