TASTY MYSORE RASAM

Preparation Method :

• Grate coconut.
• Cook thoor dal as specified.
• Extract tamarind juice.
• Fry coconut separately and chana dal, black pepper, red chilly and coriander seeds together. Coarsely powder all together.
• Pressure-cook tamarind extract, asafoetida, turmeric powder, and salt for 1 whistle.
• Add ground powder to rasam and boil. After a minute, add the cooked dal and a little water to the rasam. Keep in sim.
• Melt ghee, allow mustard seeds to splutter and add to the Mysore rasam.
• Serve hot with rice and papad.