Mysore Rasam

INGREDIENTS

Tamarind	Small lemon size
Tur dal	1/2cup
Tomatoes	2
Channa dal	1tsp
Coriander seeds	11/2tsp
Red chillies	4
Pepper	10
Turmeric powder	1/2tps
Salt	2-3tsp
Ghee	1tbs
Mustard seeds	1tsp
Curry leaves	1string
Coriander leaves	1tbs

METHOD
1.Soak tamarind in hot water for an hour and extract juice three times.
2.Pressure cook the tur dal with little extra water.
3.Roast the Channa dal,coriander seeds,red chillies in a drop of ghee and powder it along with pepper.
4.Boil the tamarind water with cut tomatoes,turmeric powder and salt.
5.Add the ground powder,dal and the extra water and boil for two more minutes.
6.Season with mustard seeds in ghee and garnish with coriander and curry leaves.

NOTES

• There is one more type of Mysore rasam in which you roast some scraped coconut and powder along with coriander seeds,Channa dal,red chillies and pepper.