Mysore Rasam

                                                                           

Though preparing this rasam is a lengthy process, it taste too good and very aromatic as well.

Ingredients:

Toor dal – 1/4 cup (pressure cooked)
Tomatoes -3
coriander leave
Tamarind ( small goosebury size soked in hot water and extracted)
Turmeric Powder - a pinch

For grinding:

Ghee – 1 spoon
Dhaniya – 1 spoon
Toor dal 2 spoons
BlackPepper1/4 tsp
Jeera - 1/4tsp
Red chillies- 1
Asafoetida -a pinch
Few curry leaves
Coconut -2 tbsp

Method:

Fry the ingredients above in a little ghee one by one then finally add coconut.
Grind everything together to a fine paste.
Pressure cook dal mash it well add some water and keep aside.
Take tamarind extract and add 3 chopped tomatoes coriander leave, turmeric powder and salt.
Boil till for 10 minutes. Add the ground paste, cooked toor dal and water.
Switch off gas when it becomes frothy. Do not boil it.


For the seasoning

Mustard -1/4 tsp
Asafoetida -a pinch
Coconut - 1 spoon
Curry leaves

Season with mustard, curry leaves and asafoetida.
Finally add 1 spoon coconut fry well (brown colour) add this to rasam.
Garnish with finely chopped coriander leaves.
Serve hot with cooked rice.

                                                                 Pineapple Rasam

Same ingredients as above + pineapple pieces 1 cup.
Method: same method as above add 1 cup of pineapple finally.