Andhra Mysore Rasam

Preparation:15 mins
Cook: 10 mins
Total Time: 25 mins
Servings: Makes 3 to 4 cups

Ingredients

To Be Roasted and Blended Into A Powder
1 tbsp coriander (dhania) seeds
2 tsp chana dal (split bengal gram)
1 whole dry kashmiri red chilli
5 to 6 peppercorns (kalimirch)
1/2 tsp cumin seeds (jeera)
2 tbsp freshly grated coconut

Other Ingredients:
1 tsp ghee
1 cup boiled toovar (arhar) dal
1 tsp mustard seeds ( rai / sarson)
2 chopped tomatoes
a pinch asafoetida (hing)
1/2 tsp turmeric powder (haldi)
1 tsp sambhar masala
1 tbsp tamarind (imli) pulp
a few curry leaves (kadi patta)
salt to taste
chopped coriander (dhania) for garnishing

Method

Puree the tomato and transfer it a vessel.Add the tamarind extract, salt, sambar powder, asafoetida, turmeric powder and boil this for 7-9 minutes on a medium flame till the raw smell goes off.Add 2 cups of water to the cooked dal and add in the ground paste to this and mix well.Transfer this to the boiling tamarind and tomato mixture.When it froths up switch off the flame and garnish with curry leaves and coriander leaves.Temper mustard seeds in ghee and add to the rasam.serve hot.