Quick, easy and tasty Mysore Rasam

Ingredients

tamarind extract not too thick   2 cups
tomatoes 2 small finely chopped
coriander leaves finely chopped 2 tbsp
curry leaves few
salt to taste
mustard seeds  1/2 tsp
hing little
ghee  1 tsp
for powder
coriander seeds  2 tsp
arhar dal   2 tbsp
dry red chillies 3
jeera  1/2 tsp
peppercorns 6-8
dry roast all the ing. for powder, cool, and powder fine

Method
in a pan, add tamarind water, tomatoes, hing, half of the coriander leaves
let it boil well for about 7 minutes
mix the powder well with enough water, add to the boiling liquid, add  another 1/2 cup water
let it boil well for 3-4 minutes
add more water as desired( roughly another 2-3 cups) let it come to one good boil, remove
in a small kadai, add ghee, mustard seeds, once it crackles, add curry leaves, add to the rasam
serve hot with cooked plain rice and ghee along with vegetable of your choice, papad is always welcome.

this rasam can be made quick, or when in a hurry, as you don't have to cook the dal and wait for the pressure to cool down to open the cooker, just roast the ing., cool, by the time the liquid boils, you can powder it and to make your rasam in about 15 minutes maximum.

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