Mysore Rasam

I first had this rasam in the Dharmasthala temple in Karnataka.The temple is famous for Anna Dhana(free distribution of food)everyday.The rasam tasted heavenly that we dint even need  a sidedish..It was so rich and the aroma filled the huge hall where about thousands of people had gathered for the Annadhana.

The recipe is taken from chitvish's recipe.It tasted yumm!!

Ingredients for Mysore Rasam powder:

Roast the following in 1 tsp of ghee and grind it into a fine powder

Gram Dhal/Channa Dal - 1tsp

Cumin seedsJeera - 1/4 tsp

Pepper -1/4 tsp

Hing/Asafoetida- a pinch

Coriander seeds - 2tsp

Grated coconut - 2tsp

Dry red chillies -4

Curry leaves -few

Other Ingredients:

Tamarind - marble size

Tomatoes - 1 quartered

Turmeric powder - 1/4 tsp

Boiled Toor dal - 1/4 cup

Mustard seeds - 1tsp

Jeera - 1tsp

Chopped coriander leaves

Curry leaves - a sprig

Method:

Soak the tamarind and extract about a cup.Reserve a cup of water from the boiled toor dal.Add both the tamarind extract and dhal water to a pressure pan.
Then add the tomatoes,turmeric powder,mysore rasam powder,required amount of salt,boiled toor dal and pressure cook for 1 whistle.
Open the lid of the pressure pan and add chopped coriander leaves.
Heat 1 tsp of ghee in a pan and add the mustard seeds.When they splutter,add the jeera and curry leaves.
Add the tempered ingredients into the Rasam.
Serve hot with rice.