Mysore Rasam

Ingredients needed :

• Tamarind - lemon size
• Turmeric powder - 1/4 tsp.
• Hing powder
• Salt to taste
• Cooked Toor dhall - little
• Coriander leaves - for Garnishing

For Grinding :

• Channa dhall - 2 tsp.
• Dhaniya seeds - 1 tsp.
• Whole Black pepper - 4 to 6
• Dried red Chillies - 3 or 4
• Grated Coconut - 2tsp.

For Seasoning :

• Mustard seeds - 1/4 tsp.
• Jeera - 1/4 tsp.
• Red Chilli - 1
• Oil
• Curry leaves - one string

Method :

Extract Tamarind Juice by adding 1 1/2 cup water . In a Kadai add tamarind juice + salt + Hing powder + turmeric powder and bring it to boil. When the raw smell of tamarind goes..add the grinded paste and allow it to boil for few more mins,
Now add the cooked dhall by adding little water as per required and cook till it comes up as foamy 
 
Season it with the above ingredients and garnish with coriander leaves

Note : 

Grind the above ingredients bit coarsely and not too fine..only then we will get clear rasam.

Chakkarai Pongal

Ingredients Needed :

• Raw Rice - 1/2 cup
• Moong Dhall - 1/2 cup
• Milk - 1 cup 
• Jaggery - Powdered - 1 1/2 cup (can add it as per your taste)
• Water - 4 1/2 cup
• Elachi Powder - 1/2 tsp.
• Cashews - 10 nos.
• Raisins - 15 to 20 nos.
• Ghee - 2 to 3 tbsp.

Method :

Clean Rice and Moong dhall well . In a Pressure pan add Rice and Moong dhall and pour 4 cups of water and pressure cook well (Leave for 4 whistles) meanwhile boil milk and keep it ready and in a seperate kadai add ghee and once it is hot add Elachi powder + Cashews + Raisins and fry well.

In a Kadai add Jaggery and 1/2 water and let the jaggery dissolve well and bring it to boil. Once the rice and moong dhall are ready , add it to the jaggery water and mix well ,and then add milk and all the fried cashews + raisins + elachi powder.

Delicious Chakkarai Pongal is ready.