Mysore Rasam

Ingredients:
Tomato, chopped fine - 1 med
Green chili, slit lengthwise - 1 med
Ginger crushed or chopped fine - 1/4" piece
Water - 2-3 cups
Turmeric powder - a pinch
Asafoetida - a pinch
Juice of 1 lemon
Salt - to taste

For Mysore rasam powder, roast and grind the following into a coarse powder:
Coriander seeds - 2 tsp
Toor dal - 2 tsp
Pepper cloves - 8-10
Dried red chillies - 2
When ground, add:
Grated coconut - 1 tbsp

For tempering:
Ghee - 1 tsp
Curry leaves - 6-7
Mustard seeds - 1 tsp

Time (Prep+cooking) : 20 min
Servings: 4-6

Method:
To boiling water, add the chopped tomato, green chili, ginger, turmeric, asafoetida and salt to taste. Bring to boil again, stirring well. After 2 min, add the ground powder and allow to boil. On a medium flame, cook until the raw smell of the powder is gone. Lower the heat, add enough water to double the volume of the rasam (*If this happens to be water drained from cooking toor dal, it will lend extra flavour to the rasam*) and cook until bubbles appear on the surface (do not allow to boil). In a separate tiny vessel, heat the ghee and add the mustard seeds and curry leaves. When they start to sputter, transfer onto the cooked rasam. Let cool for a few minutes. Mix in lemon juice before serving. Serve as a soup or enjoy with white rice and side veggies/papad.

Author: Shrinkingsodacan
Source: Mom's recipe
Tip: For more taste, add 1 tsp of rose water before serving.