Mysore rasam

Ingredients:

• Tamarind - 1 lemon sized ball
• Coriander seeds - 1 tbsp
• Cumin seeds / Jeera - 2 1/2 tsp
• Pepper - 1 1/2 tsp
• Red Chilli - 1
• Chana dal - 2 tsp
• Curry leaves - a few
• Grated Coconut (optional) - 3 tsp
• Tomato - 2 medium sized
• Salt to taste
• Turmeric powder - 1/2 tsp
• Asafoetida - 1 1/2 tsp
• Mustard seeds - 1 tsp
• Oil - 2 tsp
• Water as required.

Method:

• Soak tamarind and extract pulp. Add turmeric powder, salt, asafoetida.
• Dice tomato into 1" thick cubes and add to the tamarind extract.
• Boil the extract.
• In the meantime, pour 1 tsp oil in a deep bottomed pan and roast chana dal, coconut, coriander, pepper, 1 1/2 tsp cumin seeds, curry leaves and red chilli until red.
• Grind this into a smooth paste along with a little water.
• Mix this paste with 5 glasses of water and strain.
• Add this to the boiled tamarind extract.
• Boil until bubbles are formed.
• Pour oil into a deep bottomed pan and add mustard and cumin seeds. When they splutter add a few curry leaves and add to the rasam.
• Serve hot with rice.