Mysore Rasam-Comfort Food for the Soul.

Rasam is a staple at home.This best part about this tasty tangy broth is that it goes well with any side dish and even a papad.So rasam essentially is an all rounder and a part and parcel of the South Indian Psyche!Best remedy for the sniffles and a comfort food for me.This rasam has the lovely taste and aroma of coriander seeds wafting around in the house once made.Now for the recipe

Cooked toor dal-1/2 a cup

Tamarind-a lemon size

Curry leaves-a sprig

Tomatoes-2

Coriander leaves-a bunch

Asafoetida-a pinch

Jaggery-a small lump

Pepper-4 0r 5

Salt to taste

To grind

Coriander seeds-1 1/2 tablespoon

Bengalgram dal-2 teaspoons

Red Chillies-2

Oil-2 tsp for frying

Add the raw pepper without frying to be ground

To temper

Ghee-1 tsp

mustard-1 tsp

Method-Pressure cook toor dal with a pinch of turmeric and cool.Soak tamarind in water and mash well to extract tamarind water.Take a vessel,add the tamarind water,salt,cut tomatoes,curry leaves and a pinch of asafoetida.Let this mixture boil well.Add the cooked dhal mashed up well.Do not throw away the water,add this to the broth as well.Mix this well and add the magic potion which has been ground and kept aside.Let it bubble well till done.Add the jaggery to this mixture to enhance the flavour.Temper the mustard seeds with ghee.This step will make the rasam aromatic.So do not forget this step.While using tomatoes for this recipe,make sure  to use less tamarind.Finally garnish the rasam with coriander leaves.I have adapted this rasam recipe from the book Cook and See by Meenakshi Ammal.Go ahead make it your own.