Wash and pressure cook tur dal for 3 whistles. Allow the pressure to release naturally, mash dal and keep aside.

Add lukewarm water to the tamarind, and extract 1 cup of pulp. Keep aside.

Dry roast chana dal, coriander seeds, cumin seeds, black pepper powder, and Kashmiri dry red chillies on low heat until chana dal turns golden and spices release their aroma.

Add grated coconut to the roasted spices and dry roast until it turns light brown. Cool this mixture.

Grind the cooled spice mixture into a fine powder using a mixer grinder. Keep aside as Mysore Rasam Powder.

Take a saucepan, add mashed tur dal, tamarind pulp, chopped tomatoes, slit green chilies, and 2 cups of water.

Simmer until the tomatoes are well cooked and mushy.

Add the prepared rasam powder, jaggery, and salt to the saucepan. Bring it to a rolling boil and switch off the heat.

For the tadka/tempering, heat ghee in a small tadka pan, add mustard seeds, asafoetida, and curry leaves.

Once it sputters, add this tempering to the prepared rasam.

Garnish the rasam with coriander leaves.

Serve Mysore Rasam along with Steamed Rice, Beetroot Palya, Salad and Papad.