Mysore Rasam/ Arachuvitta Rasam

This is another dish I made today, also live-tweeted. The speciality of this Rasam, is the freshly ground powder. Adding coconut and jaggery is also one of main ingredients to match the authentic taste, although I've given these two a miss here. But this rasam is a slightly thicker version of the usual running consistency of an regular Rasam.

Ingredients:

Tamarind - one medium lemon sized marianted in water

1 tomato - chopped into medium sized cubes

1 tsp turmeric powder

Toor dal - 1/2 cup

2 tbsps - Coriander seeds

2 tbsps Cumin seeds

1 tbsp Split Garbenzo beans

1-2 dried red chillies

4-5 black peppercorns

1 tbsp mustard seeds

a dash of aesofatida

Salt to taste

water

Ghee/ Clarified butter

1 cup finely chopped Cilantro

Method:

Pressure cook toor dal in 1 cup of water for 4-5 whistles on medium flame.

Dry roast all of these until brown and grind them into a fine powder:

2 tbsps Coriander Seeds

1 tbsp Cumin Seeds

1 tsps Garbenzo beans

1-2 dried red chillies

4-5 black peppercorns 

In a saucepan, add the tamarind pulp, about 3 cups of water, the tomatoes, turmeric powder, salt to taste and simmer till the raw smell of tamarind goes.

Add the freshly ground rasam powder, cooked toor dal and a dash of aesofatida. Simmer for a few more minutes until froth collects on top.

Temper the mustard seeds, a tbsp of jeera seeds and curry leaves in a tsp of clarified butter.

Garnish with a cup of finely chopped fresh Cilantro.

Serve hot with steamed rice.

Secret Tip:

Add about a tsp of Mustard powder, to retain the running consistency of the rasam till the end.

Note:

This can be served as soup by skipping to temper and most importantly, puree everything before serving. If your intending to serve as a soup, you could even use split deskinned green grams (moong dal) instead of toor dal.