Mysore Rasam  
  
   
Preparation Time : None
Cooking Time : 15 mins.
Serves / Makes :  
  
Ingredients 
For the paste :

2 tbl.sp. grated coconut
2 tsp. coriander seeds
1 tsp. chana dal
4 tsp. pepper corns
2-3 dry red chillies
2-3 cloves
1 tsp. oil

For the rasam :

1 cup tuvar dal (cooked)
1 lemon size tamrind
2 tomatoes
a few curry leaves
1 tsp. mustard seeds
1/2 tsp. hing
1 tsp. oil
coriander leaves for garnishing.
 
  
Method 
1. Soak the tamrind in water and extract the tamrind juice.
2. In the tamrind juice, add tomato, salt and turmeric powder and allow to boil till the raw smell of the tamrind is lost.
3. Meanwhile, in 1 tsp. oil, fry the coriander seeds, chana dal, pepper corns, red chillies and cloves till pink in colour.
4. Grind the above fried ingredients along with coconut to form a smooth paste.
5. After the tamrind juice has been boiled, add the paste, cooked tuvar dal and curry leaves and allow to boil for a few seconds.
6. Heat oil, allow mustard seeds to crackle, add hing and season the rasam.
7. Garnish with coriander leaves.  
  
User Comments & Tips 
This rasam goes well with rice and is a change for the usual rasam that is prepared everyday.