According to me (and most of others who have tasted this rasam), mysore rasam is rich, exotic & aromatic. You taste it once, and get hooked on to this for the rest of your life!
Back at home, I am a big foodie of all. If at all there is someone to demand my mom of her recipes, that would be me! I am addicted to this rasam so much so that I have asked my mom to make it for me time & time again!
Complexity - Medium
Prep time - 25 mins
Cook time - 15 mins
Serves - 3-4
Tamarind - size of a large gooseberry
Tomatoes - 3 nos (medium sized, ripe)
Cooked & mashed Toor dal - 2-3 tbsp
Black Peppercorns - 3/4 tsp
Red chillies - 1 no
Coconut pieces - 12 small pieces (approx less than 1/4 cup of grated coconut)
Hing - 1 small piece
Oil - 2 tsp
Curry leaves - 1-2 sprigs
Rasam powder - 1 tsp
Salt - to taste
Soak tamarind in hot water and extract about 2 cups of tamarind water. Keep it aside.
Add 1 cup of water to mashed toor dal, mix well and set aside.
Heat a tsp of oil, and fry hing, red chillies & black peppercorns until crisp & aromatic. Let it cool and grind along with coconut into a thick & smooth paste. Add as little water as required.
Boil tamarind water & chopped tomatoes along with salt & rasam powder for about 7-8 mins until the raw smell of tamarind goes off. To this, add the ground paste and let it come to a boil. Finally, add toor dal water and let it froth.
Remove from heat. Heat a tsp of oil, splutter mustard seeds and add it to the rasam. Garnish with curry leaves and hot & tasty rasam is ready to be served.