Mysore rasam....Must try

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Mysore rasam is a different rasam variety which will be thicker compared to other varieties.  Very tasty and must try one.
Let's see the preparation.
Ingredients.
For grinding 
Corriender seeds 2 table spoon
Channa dal 2 table spoon
Pepper 1 table spoon
Cumin seed 1 table spoon 
Red chilli 5 ( 1 kashmiri mirchi)
Grated coconut 1.5 table spoon
prepreparation 
Soak Lemon size tamarind and required salt  in warm water and extract the juice

Slice the  tomatoes 
Ghee 1 spoon
Mustard 1 tsp
Cumin seed 1 tsp
Few Corriender and curry leaves
1 Green chilli
Jaggery 1 spoon
Asafoetida 1pinch
Tool dal water 1 cup.
(Add 300 ml water to cooked and mashed Toor dal)
Preparation
Heat a pan
Add all ingredients given under grinding except coconut and dry roast it  till golden brown
Add coconut and roast till coconut is brown and set aside.
Once cooled grind to coarse powder.

In the pan add few drops of ghee and add tomatoes green chilli and saute for few seconds.
Add tamarind extract ,Asafoetida and curry leaves and close with lid and bring to boil

Add 3 table spoon of grated powder and bring to boil
Add Toor dal water ,Corriender leaves and jaggery and bring to forth.
Temper with Mustard seeds and cumin seeds in ghee.
Delicious mysore rasam is ready to be served with hot rice.
Since we have dry roasted the ingredients we can store it in air tight container for future use. A must try from regular rasam.
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