Mysore Rasam aka Arachuvitta Rasam

South Indian cuisine boasts a variety of rasam or soup that as a part of mid-day meal. My husband's favorite rasam is arachuvitta rasam, popularly know as Mysore rasam.  The spices used for this rasam is freshly made. My mother-in-law was famous for her rasam. This particular rasam has a lot of toor dal in it. When I make it, that would be only dish, along with rice and accompanied by potato side. People who know my husband are aware that he is an easy man to please. I find it very difficult to buy him gifts, as he doesn't need anything. What better way to please such a guy..he wanted me to make his mom's signature rasam for his birthday. So, that's one thing that he got today. I confirmed the recipe with my father-in-law on our weekly call this morning. The highlight was hearing my daughter say that it tasted like paati's (grandma) rasam.

Ingredients:
3/4 Cup cooked toor dal
1/4 Cup tamarind pulp ( extracted from 1 tablespoon tamarind)
1 large tomato, chopped
2 green chili, slit
1/2 teaspoon turmeric powder
salt to taste
1/4 teaspoon asafoetida
1 teaspoon mustard for tempering
2-3 curry leaves
1 Tablespoon fresh chopped cilantro

For Spice Powder:
1 teaspoon coriander seeds
1/4 teaspoon cumin seeds
4-5 dried red chili
1/4 teaspoon fenugreek seeds
3-4 peppercorns
1/2 Tablespoon grated coconut

Method:
1. Mix tamarind pulp with 1/4 cup water. Take this in a medium size saucepan. Add tomato, green chili, turmeric powder, and 1 teaspoon salt. Cook on medium heat until the smell of tamarind leaves, 6-8 minutes.

2. Meantime, roast the ingredients for spice powder with 1/2 teaspoon oil. cool and blend to powder. Keep aside.

3. Mash cooked dal. dilute with 2 cups water. Add this to the tomato mixture in the saucepan.

4. Stir in 1-2 tablespoons of the spice powder. Bring it to a quick boil, froths all over. Check for salt. Add if required. Remove from the stove.

5. Temper mustard seeds in 2 teaspoons of ghee. Add asafoetida and curry leaves. Remove from stove and pour it over the rasam. Garnish with fresh cilantro. Serve with rice and potato fry.

Note:
This rasam is thicker in consistency than normal rasam because of the quantity of dal in it and use of coconut.