Mysore Rasam

Ingredients

Ghee    :    2 tsp
Mustard    :    1 tsp
Dried red chilli    :    1
Curry leaves    :     a litle
Thuvaram paruppu ( red gram dal )    :    3/4 cup
Coriander seeds    :    1 tsp
Tamarind    :    a little
Grated coconut    :    1 tbsp
Peppercorns    :    1/2 tsp
Cumin    :    1 tsp
Clove    :    2
Asafoetida    :    1/4 tsp
Turmeric powder    :    a little
Salt    :    as needed
Coriander leaves ( cut )    :    3 tbsp   
Tomato    :    1
Cinnamon    :    1 small piece

Method

Cut tomato into pieces.
Boil thuvaram paruppu ( red gram dal ), with turmeric in water and cook till soft.
Soak tamarind in 1½ cups water, prepare tamarind extract and add to the dal.
Add tomato and asafoetida.
Grind peppercorns, cumin, coriander seeds, chilli, grated coconut, cinnamon and clove.
Add this to the rasam and let it boil.
Heat ghee in a frying pan.
Add mustard, chilli, curry leaves.
When mustard splutters, add to the rasam.
Add coriander leaves and remove from the stove. 




Note: This recipe is taken from the book "108 Arusuvai Veg Samayal" by Vasantha Subbaiya published by Manimekalai Prasuram