Mysore Rasam

I am back to blogging after my india trip! Had a great trip back home, although it was a short time split between SGM and TVMR. Was really really happy to meet my little bundle of joy (my nephew) and spend time with him! Miss him so much :(

I had mysore rasam during the trip and thought of posting the recipe here. Although the name sounds like it's a sweeter version of Rasam, it's not! Warning, this is really spicy, so adjust the ingredients that are fried according to your spice level!

Mysore Rasam

Ingredients
Tamarind (Puli) - 1-2 fifty cent size pieces
Turmeric powder (manjal podi) - 1/4 teaspoon
Curry Leaves (karuveppillai) - 3-4 big leaves
Toor Dhall (Thuvaram paruppu)- 1/2 cup
Salt (Uppu) - 1/2 teaspoon (add to taste)
Tomato (thakkali)- 1 cut into medium size pieces
Butter/Ghee (nei)- 2 teaspoon melted butter
Cilantro (Kothamalli) - 10 fresh leaves
Mustard seeds (kadugu) - 1/2 teaspoon

For frying:
Cumin Seeds (Jeeragam)- 3/4 teaspoon
Whole Black pepper (muzhu milagu) - 3/4 teaspoon
Coriander seeds (dhaniya) - 1/2 teaspoon

Red Chillis (kaintha chaeppu milagai) - 2-3
Asofoeteida powder (perungaya podi) - 1/2 teaspoon

Grated Coconut (thuruvina thengai) - 1/2 cup
Oil (Vegetable/Canola/ Sunflower) - 1 teaspoon

Procedure

1) Boil Tamarind in two cups of water in a saucepan till its cooked. Let it cool down and squeeze the tamarind to get all the juices. Remove the remains of the tamarind.
2) Pressure cook Toor Dhall in 1-1.25 cups of water.
3) Fry the red chillis, whole black pepper , cumin seeds, coriander seeds, coconut and asofoeteida powder in oil one by one, and keep aside for cooling down. Grind the cooled off ingredients in a mixer/blender with little water to form a paste.
4) Heat the tamarind juice in the saucepan.

5) Add cut tomatoes, turmeric powder, salt and let it boil for about 10 minutes.

6) Add the cooked dhal and continue boiling for 7-10 more minutes.

7) Add the ground paste and let it simmer for a few minutes and turn off the heat.
8) Garnish with popped mustard seeds in butter/ghee, cilantro and curry leaves.

Serve with rice or as a soup.

Serving size: 4