Ingredients: Tamrind Paste -1 tsp Tomatoes - 2 big and ripe(finely chopped) Mysore Rasam Powder - 3 tsp Thoor Dal - 1/4 cup Turmeric Powder - 1 pinch Salt to taste To Temper Ghee - 1tsp Mustard Seeds - 1/2 tsp Jeera - 1 tsp Curry Leaves - 2 sprigs Freshly grated coconut - 2 tsbp Red Chillies - 1 or 2 To garnish Coriander Leaves - 1/4 cup finely chopped. Method Add water to the Tamrind paste and make it watery. Add salt, turmeric powder, hing, tomatoes and mysore rasam powder to the Tamrind paste and let it boil till the raw smell goes off. Mix 1 1/2 cups of water to the cooked toor dal and make it quite watery. When the tamrind mixture comes to a boil add the toor dal water to it and when it starts bubbling remove from flame. In a laddle add ghee and when hot add mustard seeds. When it splutters add Jeera, coconut and red chillies. Sprinkle the curry leaves on the rasam and on top of it pour the tempered ghee. Decorate the rasam with chopped coriander leave