Mysore Rasam

          Day 4 of Blogging Marathon under the theme, Rasam...Today's rasam - Mysore Rasam. I tried this rasam only 2 or 3 times but liked this rasam a lot. This is different from my usual cumin-pepper rasam, with freshly ground masala / rasam powder. I like to add some shredded coconut and jaggery to this rasam. Its completely optional you can add it or skip, but i say that coocnut n jaggery give some fine taste to the rasam. The recipe as follows,


I am too late for today's BM post because of some reason so will update the step wise picture later....
Ingredients

1. Tuvar Dal    1 fistfull
2. Tomato    2 medium(mashed or grind)
3. Tamarind    1tsp(diluted in 1/2 cup of water)
4. Shredded Coconut     2 tsp
5. Jaggery     1/8 tsp
6. Turmeric powder   a pinch
7. Salt   to taste
8. Cilantro     2-3 tsp(chopped)

To Roast and Grind

1. Dry Red chilli    2 no.s
2. Coriander seeds    1 tsp
3. Chana dal    1 and 1/2 tsp
4. Tuvar dal    1 tsp
5. Cumin seeds    1 tsp
6. Pepper corns   1/2 tsp

To Temper

1. Oil/ghee    1-2 tsp
2. Mustard seeds    1/2 tsp
3. Curry leaves    1 sprig
4. Hing    1/4 tsp
5. Dry red chilli   2 no.s

Method
In a pressure cooker add Tuvar dal   with 2 cups of water,pinch of turmeric powder and cook for 1-2 whistles and then mash it well and keep ready.
Heat a samll pan and raost all the ingredients under "to roast n grind" for 1-2 minutes and then grind it to a fine powder and keep aside.
Now in a vessel, add tamarind juice n mashed tomato and bring this to boil .
Once it starts boiling, add mashed tuvar dal and ground rasam powder, give it a nice stir.
Again bring this mixture to boil and then add jaggery n shredded coconut and 1/2 cup of water.
Allow this to cook for few more minutes or unitl frothy.
Then add cilantro leaves and remove from stove.
Then heat a tempering pan, add oil and add all the tempering ingredients one by one and fry well and add it to the rasam.
That's it...Super Tasty Mysore Rasam ready.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#13