Mysore Rasam

Ingredients:
Arhar/Toor dal - 1/2 cup (boiled & mashed)
Tamarind - gooseberry size
Salt (to taste)
Turmeric powder - 2 pinches
Asafoetida powder - a pinch
Coriander seeds - 1 tbsp.
Whole dry chillies - 4
Cumin seeds - 1 tsp.
Black peppercorns -1/2 to 3/4 tsp.
Coconut pieces - 1.5 tbsp.
Oil
Ghee
Mustard seeds - 1/2 tsp.
Curry leaves - 1 sprig
Coriander leaves - 2 tbsp. (chopped)

Method:
1. Soak tamarind in required water for a few minutes. Strain the tamarind to get tamarind water.
2. In a pan add tamarind water, salt and asafoetida and bring to a boil. Boil till the raw smell fades away.
3. Meanwhile in a small pan, heat oil and roast the coriander seeds, red chillies, cumin seeds and peppercorns.
Grind into a paste along with coconut pieces by adding little water.
4. Add the ground paste, turmeric powder to the tamarind water. Stir.
5. After 2 to 3 minutes, add the mashed dal and required water. When the rasam starts to boil, (when the foam/froth appears on the top of rasam) remove from heat.
6. In a small pan, heat ghee and splutter the mustard seeds and curry leaves. Pour this on the rasam. Add the coriander leaves and enjoy with white rice.

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