Mysore Rasam

Ingredients:

Tuvar dal - 1 cup

tamarind - 1 lemon sized

Curry leaves - few

Coriander leaves

Haldi powder - 1/2 tsp

salt as required

Fry in 1 tsp oil and grind to paste:

Coriander seeds - 3 tsps

Jeera - 1 tsp

Black peppercorns - 1 tsp

Dry red chillies - 3

Hing - 1/4 tsp

Fresh grated coconut.

Seasoning:

Ghee -2 tsps

Mustard seeds - 1 tsp

Dry red chilly - 1

Method:

Boil the tur dal with some water in a pressure cooker and set aside.

Soak tamarind in water and extract thick liquid,add some water, salt, haldi powder, curry leaves and boil till the quantity is reduced to less than half.

Mix the masala paste and add it to the boiling tamarind water along with the dal.

Allow it to simmer for a while.

Season the mustard and red chilly in ghee and pour into the rasam.

Add the coriander leaves and garnish and serve hot with plain rice and some curry and fried appalams.