Mysore Rasam

Ingredients:

1. Red Chillies - 3
2. Channa dhal - (1 spoon)
3. Thoor dhal( 3 tablespoons)
4. Coriander/Dhania seeds(2 spoons)
5. Pepper - (1/4 spoon)
6. Grated Cocunut -( 1 tablespoon)
7. Tamarind-(100 g)
8. Jaggery powdered( 1 teaspoon)
9. Turmeric
10. Salt
11. Asafoetida
12. Curry Leaves
13. Coriander leaves

Method:
1.Pressure cook the Thoor dhal till it gets soft.
2.To Grind:Heat little oil in a pan,add ,Channa Dhal,pepper,red chillies, dhania seeds and fry for some time. Grind this with dry grated coconut to a form a fine powder.

3.Soak the tamarind in hot water and drain the water.
4.Add Salt ,turmeric and Asafoetida to the tamarind water & allow it to boil for 10 minutes till the raw smell goes off.
5.Next mash & add the pressure cooked Thoor dhall to the rasam.

6.Do not allow this rasam to boil for long.Keep in low flame and add 2 cups of water.
7.Finally add the ground powder & 1 teaspoon powdered jaggery and mix well and allow it to boil just for 2 minutes
8.Seasoning: Mustard+curry leaves.
9.Add coriander leaves after switching off stove for a nice aroma.

10.Serve hot with rice