Recipes
Mysore Rasam Recipe
Prep Time | 10 minutes |
Cook Time | 15 minutes |
Servings |
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Ingredients
- Tamarind - Medium gooseberry size
- Tomato - 1 no big
- Sambar powder - 1 tsp
- Green chillies - 2 nos
- Water - 2-3 cups
- tbsp Cooked toor dal - 2 dilute it
- Grated jaggery - 1 tsp
- Salt & turmeric powder - as needed
- To roast n grind
- Cooking oil - 1/2 tsp
- Chana Dal - 1 tsp
- Urad dal - 1/2 tsp
- leaves Curry– 5 nos I din’t add
- Dhania/Coriander seeds - 2 tsp
- Red chilli - 1 no
- Pepper corns - 1/2 tsp
- Cumin seeds/Jeera - 1/2 tsp
- Grated coconut - 1.5 tbsp
- Hing/Asafetida- a pinch
- To temper
- Ghee – 1 tsp
- Mustard seeds - 1/2 tsp
- leaves Curry- few
- leaves Coriander- to garnish
- Grated coconut - very little ( to garnish completely optional)
Ingredients
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Instructions
- Reserve 2 tbsp of cooked toor dal.Mash it well by adding 1/4 cup of water.Grind tomato to a smooth paste using little water & keep aside.
- In a wide bowl,take the tamarind extract adding 2 cups of water.To this add tomato puree,sambar powder,slitted green chillies,turmeric powder,salt & hing.Let it boil for 5 minutes.
- Heat little oil in a kadai and when it gets heated,roast & grind all the items given under”to roast n grind”.Add the grated coconut at the end of roasting.Mix well & let it cool.Grind everything to a smooth paste adding enough water.
- Add this paste & cooked toor dal to the rasam.Add little jaggery and allow it to boil well.It will give a nice smell & becomes slightly thicker than usual rasam.Switch off the flame & garnish with coriander leaves.
- Temper the mustard,cumin seeds in ghee and add to the rasam.Mix well and close it with a lid to retain the aroma.
- Give a standing time of at least 30 minutes to one hour before serving.It helps to infuse all the taste.If u want to serve it hot,u can reheat it at the time of serving.Mix it with plain rice in a bowl adding a drop of ghee.Tastes divine !