Mysore Rasam

How to Prepare

1. Soak tamarind in 2 cups of warm water for 15 minutes, extract the juice, and set aside.
2. In a blender, grind the roasted coriander seeds, cumin seeds, black pepper, dried red chilies, and grated coconut into a fine powder. Add a little water to make a paste if needed.
3. In a large pot, add the tamarind juice, chopped tomatoes, turmeric powder, salt, and 6 cups of water. Bring to a boil.
4. Add the ground spice paste to the boiling mixture and stir well. Reduce heat and simmer for 10 minutes.
5. Add cooked toor dal to the pot, mix well, and simmer for another 5 minutes. Adjust consistency by adding more water if needed.
6. In a small pan, heat ghee for tempering. Add mustard seeds, cumin seeds, asafoetida, and curry leaves. Once they splutter, pour the tempering into the rasam.
7. Garnish with chopped coriander leaves and serve hot with rice or as a soup.