- Ghee - 1/2 tsp
- Tomato - 1
- Curry Leaves
- Tamarind Pulp - 1/2 cup
- Mustard seeds - 1/2 tsp
- Toor Dhal - 1/2 cup
- Toor Dhal - 2 tsp
- Pepper Corns - 1 tsp
- Cumin Seeds - 1 tsp
- Red Chilli - 2
- Coriander Seeds - 1/2 tsp
- Coconut - 2 tbsp shredded
1. Take a pan, add the ghee and add the other ingredients and saute them well.
2. Then grind the roasted ingredients along with 2 tbsp of coconut.
3. Add some water and grind them well.
4. Then take a pan, add ghee and add the mustard seeds, cumin seeds and saute well. Then add the cut tomatoes, curry leaves, hing and turmeric powder and saute them well till the tomatoes cook well.
5. Adding salt to the mixture will allow to cook the tomatoes fast.
6. Then add the tamarind pulp and boil the mixture well.
7. By the mean time cook the toor dhal and keep it ready.
8. Once the tamarind pulp is ready, then add the cooked toor dhal and bring it to boil.
9. Then add the ground paste to the rasam. Heat it for few more minutes and switch off the stove.
10. Add the cilantro and garnish the rasam.
11. You'll not believe, really yummy mysore rasam is ready to go.
12. It goes well with beetroot poriyal, potato fry etc.