Mysore Rasam

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Ingredients
1.Chana Dal 1tbsp 
2. Urad Dal 1tbsp 
3. Dry Red chilli - 2 nos.
4. Dessicated coconut 1 tbsp
5. Curry leaves 10-12 nos.
6. Tamarind 20 grams soak in water
7. Tomatoes puree of 2 Medium sized tomatoes
8. Green chillies 2 nos. Chopped
9. Turmeric powder 1/2 tsp 
10. Salt to taste 
11. Black Pepper powder 1/2 tsp
12. Cumin seed powder 1/2 tsp
13. Coriander powder 1 tsp
14. Jaggery 1 tbsp

For tadka
1. Refined Oil 1 tbsp
2. Raai  1 tsp
3. Cumin seeds 1/2 tsp
4. Curry leaves 6-7
5. Hing 1/2 tsp

Method:
Step 1 :  First of dry roast the ingredients mentioned from sl. No. 1 to sl. No. 4 for 2 minutes on low flame. After this turn off gas and let it cool. After this grind these finely in the grinder.
Step 2 :  Turn the stove on put the Kadhai on it and 3 glass of water. Let it boil.
Step 3: When the water starts boiling add turmeric, chopped green chillies,curry leaves, tomato puree ,Tamarind water & it's pulp and salt to taste and cover the Kadhai with lid and let it cook for 10 minutes on medium flame
Step 4: Meanwhile add black pepper powder, cumin powder and coriander powder to ground powder prepared in step 1
Step 5: Now, add the powder made in step 4 and jaggery to the Kadhai and again put the lid on and cook for 10-15 minutes. Meanwhile keep stirring it. After this turn the flame off.
Step 6: Now it's time to prepare tadka .Turn the flame on put the tadka pan. Add oil to tadka pan and let it heat. As soon as oil gets heat up add all ingredients  for tadka to the tadka pan and let them simmer for 30 seconds.
Step 7: Add the tadka to the kadhai
Your Rasam is ready 
Enjoy this with lemon rice !

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