Ingredients:
6 – 8 Red chilly
1 sp Black Pepper
1 sp Cumin seeds
1 – 2 sp Coriander seeds
1 table sp. Coconut ( optional)
1 pinch Asafetida
1/2 sp oil to fry
1/2 sp ghee for seasoning (optional)
Salt to taste
˝ Mustard seeds
˝ Cumin seeds
1 – 1 ˝ Tea sp Tamarind paste
1/2 cup cooked toor dal
chopped coriander leaves
Method:
Fry red chilly, black pepper, cumin and coriander in 1/2 sp oil.
Then make it like a powder in a mixer grinder.
In the same pan pour ghee and make seasoning.
Pour 2 cups of water, salt and asafetida; mix well.
Allow it to boil for a while. Add the ‘masala powder’ and mix.
Add coconut if you want. Add cooked dal and water.
Again bring it to a boil. And let it boil for 2 more min.
Add chopped coriander leaves.
Your Mysore rasam is ready to serve. Remove from the fire and serve.
Note: You can prepare this masala powder and you can store it. Add extra coconut and 1 sp sugar when you prepare for normal people.