Mysore Rasam | Karnataka style Rasam recipe December 30, 2013 By Raji Leave a Comment IngredientsMetricUS Imperial 5 to 6 curry leaves1 small tomato Small lemon size Tamarind1½ teaspoon salt Little jaggery2 teaspoon home made rasam powder¼ teaspoon turmeric Handful of cilantro or coriander leaves waterFor seasoning:1½ teaspoon ghee Pinch of hing/ asafoetida½ teaspoon mustard seeds1 teaspoon jeera cumin seeds Mysore Rasam (Saaru) Cuisine South Indian Cuisine Tools 2 quart sauce pan, Iron Ladle, Oneida 10pc Stainless Steel Induction Ready Dishwasher Safe Cookware Set, Stainless Steel Mini Handi Pressure Cooker, 3.3-Liter Instructions First wash the toor dal thoroughly. Pressure cook the dal in the cooker (2 to 3 whistles) with 1½ cups of water, tomato and turmeric. Either soak the tamarind or keep the tamarind in the cooker in a small cup with a little water. Once the cooker has cooled, mash the dal and tomato. transfer it to a pan Add more water, rasam powder, curry leaves, salt, and jaggery to the mashed dal. Let it boil for 6 to 8 minutes (you see the froth on the top). Turn off the heat and add chopped cilantro. SeasoningHeat the ghee in a ladle, and add hing, mustard seeds and cumin seeds.When they start popping, turn off the heat and pour it on the rasam.