Mysore Rasam

Ingredients:

Toor dal (1/4 Cup)

Tomatoes slitted twice (3 is good)

Tamarind juice (size of an medium Lemon or egg)

Small piece jaggery (Size of a small lemon)

Coconut (2 to 3 small pieces)

Salt per taste

Seasoning:

Oil (2-3 tsp)

Mustard seeds(1/2 tsp)

Red Chillis (4-6 per taste)

Jeera seeds (1/2 tsp)

Menthulu (1/4 tsp)

Toor dal(2 tsp)

Curry leaves

Hing (1/4 tsp)

Method.

1. Put Toor dal(1/2 Cup) + 1/2 cup water in pressure cooker. Better keep it along with Rice.

2. Take a kadai, heat it and add 2 tsp Oil.

3. Add mustard seeds and let it splatter

4. Now add Red Chillis, Jeera, Menthulu, Hind, Curry Leaves & toor dal.

5. Keep them aside and let it cool off.

6. After cooling add the coconut pieces and grind it into powder.

7. Now in a hollow pan, Add 2 cups water, tamirand paste, Add the plain dal which we took out from Pressure cooker and let it boil for 5 mins

8. Add salt & jaggery as per taste.

9. Add chopped tomato pieces, grinded powder and boil for 5 mins.

10. Garnish with coriander and serve hot with Rice and Potato fry.