This rasam is prepared by Iyengars who migrated to Mysore during Tippu’s rule.
Toor dal 1/4 cup .
Turmeric powder 1/4 teaspoon.
Tamarind – Lime sized
Tomato – 1
Asafoetida – asmallpiece.
Salt to taste.
To roast and grind
1. Gram dal – 1 table spoon
2. Black pepper corns- 8.
3. Coriander seeds 1 tablespoon.
4. Red chillies -4
5. sesame oil 1 teaspoon
6. Grated coconut 1 tablespoon
1/2 teaspoon mustardseeds, 1 teaspoon ghee,
Coriander leaves 2 twigs.
Wash and pressure cook the toor dal with turmeric powder and 1 cup water. Mash well.
Soak the tamarind in warm water and squeeze the juice adding 2 cups water.. Cut tomato into small pieces and put it in the tamarind water. Add raw asafoetida and salt. Boil in medium flame till tomato is cooked. Add the mashed dal.
Roast the ingredients for the paste (except coconut) in 1 teaspoon oil till golden. Allow to cool and grind to a paste adding little water and coconut.
Add the paste to the boiling rasam and allow it to boil for 3 minutes in medium flame.Transfer to a serving bowl.
Garnish with chopped coriander leaves and mustard seeds fried in ghee.
Serve hot with rice or in mugs.