How to make mysore rasam

• Produce

  • 2 pinch Asafoetida
  • 1 Byadagi red chillies
  • 1 Byadagi red chillies or any dry red chili
  • 2 tbsp Coriander, leaves
  • 1 tbsp Tamarind, tightly packed
  • 1 Tomato, medium to large

• Baking & Spices

  • 1/2 tsp Black pepper, whole
  • 1 tbsp Coriander seeds
  • 1/8 tsp Fenugreek seeds
  • 1/2 tsp Mustard seeds
  • 1 Salt as required
  • 1 pinch Turmeric
  • 1/4 tsp Turmeric

• Nuts & Seeds

  • 1/4 cup Coconut, fresh
  • 1/2 tsp Cumin seeds

• Dairy

  • 3 1/2 tsp Ghee

• Frozen

  • 5 Curry
  • 1 sprig Curry

• Liquids

  • 3 1/2 cups Water
  • 1/3 cup Water, HOT

• Other

  • ⅓ cup arhar dal ((tuvar dal or pigeon pea lentils OR 80 grams arhar dal
  • 1 teaspoon chana dal ((husked and split bengal gram

Found on vegrecipesofindia.com

Description

Directions

• first rinse ⅓ cup arhar dal (tuvar dal or pigeon pea lentils) for a couple of times. then add the lentils in a pressure cooker. also add a pinch of turmeric powder and 1.5 cups water.
• pressure cook tuvar dal for 7 to 8 whistles or 11 to 12 minutes on medium flame, till the lentils are completely cooked. when the pressure falls down of its own, remove the lid. check the doneness of the dal. 
• mash the dal with a spoon or ladle.
• soak 1 tablespoon tightly packed tamarind in ⅓ cup hot water for 20 to 30 minutes.
• after 20 to 30 minutes, squeeze and extract the tamarind pulp in the water. keep aside.
• now keep all the spices for the mysore rasam powder ready.
• heat ½ tablespoon ghee in a pan.
• add chana dal and on a low flame fry chana dal till light golden.
• next add coriander seeds, cumin seeds, fenugreek seeds (methi seeds) and whole black pepper, dry red chilies, curry leaves and asafoetida.
• mix well and roast for 2 to 3 minutes on a low flame stirring continuously till you get a nice fragrant aroma from the whole spices.
• then add grated fresh coconut. you can also use desiccated coconut instead of fresh coconut.
• mix very well with the remaining spices and saute for 1 to 2 minutes on a low flame
• let this rasam masala mixture cool down or become warm.
• then add all the whole spices and coconut in a grinder jar.
• without adding water, grind to a fine powder. 
• take a pan and strain the tamarind pulp. you can also add tamarind pulp directly if there are less fibres in it.
• add 2 cups water and mix.
• keep the pan on stove top and on a low to medium flame heat the tamarind solution till its raw aroma & flavor goes away. simmer for about 5 to 6 minutes.
• then add chopped tomatoes and ¼ teaspoon turmeric powder.
• cover the pan with a lid and cook till the tomatoes are softened. cook for about 8 to 9 minutes on a low flame.
• once the tomatoes have softened, then add the ground mysore rasam powder and mashed dal. mix well.
• season with salt as per taste.
• mix and simmer rasam on a medium-low flame for about 3 minutes. cover the pan and keep aside.
• heat ½ tablespoon ghee in a small pan or tadka pan.
• when the ghee melts and becomes hot, then lower the flame. add ½ teaspoon mustard seeds. let the mustard seeds crackle.
• once the mustard seeds begin to crackle, then add 1 sprig curry leaves, 1 to 2 dry red chilies and a pinch of asafoetida. stir and saute till the red chilies change color. then switch off the flame.
• pour all of the tempered ingredients in the rasam.
• cover with a lid and keep aside for 5 to 6 minutes.
• then add 2 tablespoons chopped coriander leaves and mix.
• serve mysore rasam hot with steamed rice.