Another rasam from the South Indian tradition. This rasam is a much more flavorful variety of the simple rasam that lends itself to many many avatars. I don't know why it's called Mysore rasam, Mysore being a city in Karnataka. This recipe is based on Meenakshi Ammal's recipe. Meenakshi Ammal was someone in my grandmother's generation who wrote a series of cook books called "Samaithu Paar" (Cook and See), detailed vegetarian recipes that wasn't just limited to a Tambrahm kitchen. She was far ahead of her times, and wrote these cook books for the newly wed women in her family. I love her recipes and completely relied on the 3 volumes of her recipes in the early days of our marriage, when I was in the US, and phone calls to India were expensive. I still refer to them from time to time. This is one from her collection of rasam varieties.
Don't be intimidated by the long list of ingredients, it's really a cinch once you gather all of them and follow the steps.