Ingredients

• 150 g - thuvar dal
• 50 g - channa dal
• 1 large lemon size - imli (tamarind)
• 10-15 - baby brinjals
• 1.5 tbsp - rasam powder
• salt to taste
• curry leaves, coriander leaves, mustard for seasoning
• For garnishing:
• 4 tbsp - coconut grated
• 1 tsp - channa dal
• 2 tsp - urad dal
• 1 tsp - dry dhania
• 2 - red chillies
• 10 - black pepper
• 1/2 tsp - methi seeds (optional)
• 1/6 tsp - hing powder

How to Make Special Mysore Rasam

• Soak tamarind in about 1/2 litre water and take out the juice.
• Boil the dal in pressure cooker with sufficient water.
• Drain the water and keep it aside.
• Mash it a little when the dal becomes hot. Keep it aside.
• Slit the baby brinjals from the bottom up to half of its size.
• Cut the stem off. Boil in water for about 10 mins.
• Do not fully cook it.
• Add the rasam powder to the tamarind water, one or two green chillies, a little salt and boil it till the raw smell of the rasam powder disappears.
• Add curry leaves.
• Add the boiled brinjals with the water and boil it for a few minutes till tender.
• Add the dal paste and the dal water.
• Allow it to simmer for a few minutes.
• While the rasam has boiled, fry all the garnishing ingredients in a little oil. Grind it to a nice paste.
• Add this paste to the simmering rasam and increase the flame to full. Allow the rasam to boil for 2 mins. Do not over-boil it.
• Simmer it and the season with mustard seeds popped in 1 tsp gingili oil.
• Add the green dhania.
• Serve it with plain rice and deep fry papadams.