Mysore Rasam

Ingredients:

• Dhal 1/4 cup well cooked and diluted.
• Tomatoes, medium sized 2
• Tamarind (imli) a small lemon size
• Turmeric powder 1/4 tea spoon
• Hing 1/4 tea spoon
• Salt to taste.
• Coriander leaves 3 tea spoons chopped fine
• Finely chopped - 1/2 tomato.

Seasoning: Ghee 1 tea spoon with 1/2 tea spoon mustard.

Grind Together:

• Dhania 2 tea spoons
• Thur dhal 1 tea spoon
• Coconut grated 3 tea spoon
• Jeera 1/4 tea spoon
• Black Pepper 1/4 tea spoon
• Red Chillies 5 to 6

Roast the above items in ghee and grind finely.

Method:

Soak tomatoes in hot water and crush them. Extract the imli pulp adding warm water and add the crushed tomatoes. Add turmeric powder, salt, hing and the finely grounded masala paste. Allow the mixture to boil well. Add the diluted dhal and bring to boil. Add Coriander leaves and a few pieces of finely chopped tomatoes before removing from fire.

Season with ghee and mustard.

Serve hot with rice. Vadas can also be soaked and served as RASAM VADA.