In a pan dry roast all ingredients under “rasam spice mix” except coconut until golden and fragrant. Remove from heat.
Add fresh grated coconut and let this spice mixture cool down. Grind into a smooth paste and set aside.
Grind tomatoes into smooth puree, add it to the thin tamarind extract along with turmeric powder, sambar powder and salt.
Heat this on medium flame until the mixture is frothy.
Add fresh ground rasam spice mix along with cooked toor dal and add water as needed. Let the rasam come to a slow boil, it should be very fragrant by now.
Meanwhile, temper mustard seeds, curry leaves and asafoetida in ghee/oil.
Add it to the boiling rasam along with fresh coriander leaves. Remove from heat.
Serve hot with a side of hot rice and ghee.
Notes
Adjust the quantity of tomatoes based on the tanginess needed.
Additionally 1 teaspoon of grated jaggery can be added too.
Nutrition
Nutrition Facts
Mysore Rasam
Amount per Serving
Calories
230
% Daily Value*
Fat
3
g
5
%
Saturated Fat
2
g
13
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Cholesterol
3
mg
1
%
Sodium
333
mg
14
%
Potassium
569
mg
16
%
Carbohydrates
49
g
16
%
Fiber
7
g
29
%
Sugar
26
g
29
%
Protein
5
g
10
%
Vitamin A
550
IU
11
%
Vitamin C
11
mg
13
%
Calcium
74
mg
7
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.