1 Cup tuvar dal, cooked
1 Lemon size tamarind
1 tsp Mustard seeds
1 tsp Chana dal
1/2 tsp Hing
2 tsp Coriander seeds
4 tsp Pepper corns
2 tbsp Grated coconut
2-3 Dry red chillies
1 tsp Turmeric powder
Coriander leaves for garnishing
A few curry leaves
Oil as required
Salt to taste
How to make Mysore Rasam
Marinate tamarind in water and extract the tamarind juice.
In the extracted tamarind juice, add tomato, turmeric powder and salt and boil the mixture until the tamarind loses its raw smell.
Meanwhile, in 1 tsp oil, saute the coriander seeds, pepper corns, chana dal, red chillies and cloves until pink.
Grind them with coconut to form a soft paste.
Add the paste, cooked tuvar dal and curry leaves to the tamarind juice and boil for a few seconds.
Heat oil with mustard seeds and hing and season the rasam.
Garnish it with coriander leaves and serve.