Chettinad Style Mysore Rasam

Method

1. 1

   Coarsely pound the pepper, cumin and garlic in a stone mortar.

   
2. 2

   Boil tamarind water with crushed tomatoes, rasam powder, salt and the pounded masala until frothy.

   
3. 3

   Add the thin dal water and switch off just as it starts to rise — never let rasam boil hard.

   
4. 4

   Temper mustard and curry leaves in ghee and add to the rasam.

   
5. 5

   Serve hot with steamed rice and a spoon of ghee, or drink as a warming soup.