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Mysore Rasam

Ingredients

tamarind -7-8 pieces
tomato-1
salt-2 teaspoons
curry leaves-5-6

Method:

1. In 1 tbsp oil fry 1 tbsp bengal gram, 5 dry red chillies, 1 teaspoon pepper, 2 tbsp coriander seeds.
2. Then grind this with 5 tbsp grated coconut.
3. Pressure cook 4 tbsp red gram dhal.
4. Squeeze the tamarind pieces in water completely and boil it.
5. Add the ground masala and cook for 5 mins.
6. Then add the cooked red gram dhal and continue to boil for 15 mins.
7. In a kadai take 2 teaspoons mustard seeds in I tbsp ghee and fry. Season the rasam with this.

Note: This must be served hot with rice. It goes well with roasted potato curry.