Mysore Rasam, Sambar dishes

Ingredients:

Dhal 1/4 cup well cooked and diluted

Tomatoes, medium sized 2

Tamarind (imli) a small lemon size

Turmeric powder 1/4 tea spoon

Hing 1/4 tea spoon

Salt to taste.

Coriander leaves 3 tea spoons chopped fine

Finely chopped - 1/2 tomato.

Seasoning:

Ghee 1 tea spoon with 1/2 tea spoon mustard.

Grind Together:

Dhania 2 tea spoons

Thur dhal 1 tea spoon

Coconut grated 3 tea spoon

Jeera 1/4 tea spoon

Black Pepper 1/4 tea spoon

Red Chillies 5 to 6

Roast the above items in ghee and grind finely.

Method:

Soak tomatoes in hot water and crush them. Extract the imli pulp adding warm water and add the crushed tomatoes. Add turmeric powder, salt, hing and the finely grounded masala paste. Allow the mixture to boil well. Add the diluted dhal and bring to boil. Add Coriander leaves and a few pieces of finely chopped tomatoes before removing from fire.Season with ghee and mustard.Serve hot with rice. Vadas can also be soaked and served as Rasam Vada