Here's how to make Mysore Rasam at home.

Prepare Spice Powder, roast coriander, cumin, pepper, red chilies, and coconut, then grind into a powder.

Cook Base, mash cooked toor dal. boil tomatoes with tamarind, turmeric, and water until soft.

Mix Together, add dal, spice powder, salt, and water to the tomato mix. simmer for 5–7 minutes.

Make Tempering, heat ghee, splutter mustard seeds, add curry leaves and asafoetida.

Finish, add tempering to rasam, garnish with coriander, and serve hot with rice or as soup.