Ingredients

• 1/4 cup - toor dal
• a small lump of tamarind
• 1.5 tbsp - coconut scraped
• 4 red chillies
• 4-5 pepper corns
• 1.5 tsp - coriander seeds
• 1.5 tsp -Bengal gram dal
• 1-2 tomatoes
• 1/2 tsp - turmeric
• Pinch of asafoetida
• Salt to taste
• Mustard and jeera for seasoning
• Ghee or oil
• Coriander leaves, curry leaves

How to Make Traditional Mysore Rasam

• Boil and mash tuvar dal. Prepare tamarind water, boil well with asafoetida, tomatoes, salt and turmeric till the raw smell goes off.
• 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.
• When raw smell goes off, add the paste and boil for few seconds then add dal water. Wait till it froth up.
• Season mustard and jeera. Garnish with both coriander and curry leaves. Serve hot.