E-mail:suva@indosat.net.id

Mysore Rasam

Ingredients

Toor dal - 1/4 cup
tamarind - a small lump
coconut scraped -1 1/2 tb spoon
red chillies - 4
pepper corns - 4 or 5
coriander seeds - 1 1/2 tsp
bengal gram dal - 1 1/2 tsp
tomatoes - 1 or 2
turmeric- 1/2 tsp
asafoetida - a little
salt to taste
mustard, jeera for seasoning
ghee or oil
coriander leaves, curry leaves

Method:

1. Boil and mash toor dal.
2. Prepare tamarind water and boil well with asafoetida, tomatoes, salt and turmeric till the raw smell goes off.
3. Fry red chillies, pepper cons, coriander seeds bengal gram dal along with coconut in a tsp of oil to slightly reddish colour and make a paste of it.
4. When raw smell goes off, add the paste and boil for few seconds then add dal water. Wait till it froth up.
5. Season mustard and jeera. Garnish with both coriander and curry leaves.

Serve hot.