Mysore Rasam

Ingredients

Thuvar dal 150 grams
Chana dal 50 grams
Imli (tamarind) one large lemon size.
Baby Brinjals 10-15 (not more than 1 1/2" long)
Rasam Powder 1 & 1/2 table spoon
Salt to taste.
Curry Leaves, Coriander leaves, Mustard for seasoning.

For Garnishing:

Coconut grated 4 table spoons

Chanadal 1 tea spoon
Urad dal 2 tea spoon
Dry Dhania 1 tea spoon
Red Chillies 2
Balck Pepper 10
Methi seeds 1/2 tea spoon (optional)
Hing powder 1/6 tea spoon.

Method:

1. Soak tamarind in about 1/2 litre water and take out the juice.
2. Boil dals in pressure cooker with sufficient water.Drain the water & keep it aside. Mash A LITTLE when the dal is hot. Keep aside.
3. Slit the Baby brinjals from the bottom up to half its size. Cut the stem off. Retain the umbrella (crown). Boil in water for about ten minutes. Do not fully cook it.
4. Add to the tamarind water the rasam powder; One or two green chilles (You can even add one tomato) a little salt and boil it till the raw smell of the rasam powder disappears. Add curry leaves.
5. Add the boiled brinjals with the water and boil for a few minutes. Till the brinjals are tender. Add the dal paste and the dal water. Allow it to simmer for a few minutes.
6. While the rasam is boiling fry in a little oil the Coconut, dhania, chanadal, methiseeds and the urad dal etc.,(& all other items for garnishning) and grind it to a nice paste in a blender. Chutney jar is the best, add very little water. Add this paste to the simmering rasam and increase the flame to full and allow the rasam to boil for two minutes. You have to be very careful as this is the stage when the rasam acquires its taste. Do not over boil it. Simmer it and the season with Mustard seeds (in one tea spoon of Til ka tel / Nalla Ennai / Ginglee oil).
7. Add the green Dhania.
8. Serve it with Plain Rice & Deep Fried Papadams. (I had a colleague at Palakkad - rajiv bhel - he used to drink it ike soup).

Happy eating. If you like it tell others & let me have your feed back.