Mysore rasam

Mysore rasam is a delectable rasam that is very quick to make and have. I have some wonderful memories of my childhood days with this rasam. Delving into the details would be a good idea than getting bored reading about me. So,

Ingredients

Tamarind pulp/ paste                                                           1 lemon sized ball/ 1.5 tsps
Sambar powder                                                                   1.5 tsps
Asafoetida                                                                           1 pinch
Salt                                                                                      To taste
Water                                                                                   2.5 cups

To grind

Dhaniya/ Coriander seeds                                                 1 tsp
Red chilli                                                                           1 nos
Toor dal/ Thuvaramparuppu                                              1 tsp
Shredded coconut/ Dessicated coconut powder                 2 tsps / 1 tsp
Cumin seeds                                                                        1 tsp

To temper

Ghee                                                                                    1 tsp
Mustard seeds                                                                      1/2 tsp
Curry leaves                                                                         1 sprig

Method

1.  Soak tamarind pulp in hot water to extract syrup for 15 mins.
2. Extract tamarind syrup. Use 1.5 cups of water to make the syrup. If using tamarind paste, dissolve it in 1.5 cups of warm water to make the syrup.
3. Add sambar powder, salt and asafoetida to it  and let it simmer for 10 mins until the raw smell of sambar powder transforms into an intoxicating aroma.
4. Simultaneously dry roast dhaniya/ coriander seeds, red chilli and toor dal together until toor dal turns golden brown. Now add shredded coconut/ dessicated coconut powder and roast it until it becomes golden brown and remove from stove. Now add cumin seeds and give it a good mix. 
5. Dry grind all the roasted ingredients together to a powder. Add remaining cup of water to it and mix it with the boiling rasam. Bring the heat to low and let it froth.
6. Simultaneously, heat a tsp of ghee in a small stir fry pan. Add mustard seeds to splutter and curry leaves.  Pour it on top of rasam and remove it from heat.

Mysore rasam is ready to be had with hot rice and pretty much any veggie side dish or just plain appalam/papad.