Mysore Rasam

The thin, peppery Mysore-style rasam — a clear, spiced broth of tamarind, tomato, and toor dal water with a distinct pepper-and-cumin heat from the Mysore rasam powder, finished with a tempering of ghee, mustard seeds, and curry leaves. More pungent and aromatic than Tamil rasam, with a denser pepper kick; drunk from a small cup at the end of the meal or mixed into the rice in the middle of a Karnataka thali.