Mysore Rasam soup is absolutely foreign to us in Europe. I discovered it thanks to the rasam spice mix which I was gifted by my colleague. Recipe for this soup is fairly easy and with help of pressure cooker it can be done within few minutes. This recipe has originated from Mysore hence the name Mysore Rasam. Very specific about this variation is use of the coconut.
Traditionally Tadka is cooked separately and returned on top of the soup at the very end before serving. However I have found very little difference in the flavor. For the ease of the whole process I'm not removing the Tadka. Tadka stays in the pot in for the whole duration on the pressure cooking.