Mysore rasam Recipe

This is a type of rasam or soup which can be had with plain white rice.
Mysore rasam picture

Summary

Preparation Time10 MinCooking Time15 Min
Ready In25 MinDifficulty LevelEasy
Health IndexAverageServings3
CuisineIndianCourseSide Dish
MethodBoilSpecialityWedding
Main IngredientOthers

Ingredients

 
4 tbsp cooked thoor dal nicely mashed
 
2 marble size tamarind ( puli )
 
4 count dry red chillies
 
5 count whole pepper
 
1/2 tsp jeera
 
1 tbsp corrainder ( dhania ) seeds
 
1 tbsp chana dal ( kadalai parappu )
 
2 tbsp shreaded coconut
 
1 tsp mustard seeds
 
2 count finely chopped tomatoes
 
1 tbsp finely chopped corrainder leaves
 
a few curry leaves
 
2 pinches asafoetida powder ( hingh )
 
2 pinches turmeric powder ( haldi )
 
salt as per taste
 
1 tsp ghee

Directions

* In a pan fry dry red chillies, whole pepper, corrainder seeds, jeera, chana dal without any oil for 3 mins in low flame. Keep it aside.

* In the same pan fry the shreaded coconut for 2 mins in low flame.

* Soak tamarind in 3/4 cup water for 10 mins and grind it in mixie lightly, to this add salt, turmeric powder and asafoetida powder and boil it in a pan for 3 mins.

* Now add finely chopped tomatoes and boil for 5 mins.

* Grind the fried red chillies, dhania, jeera, chana dal, and coconut with little water to a paste.

* Add the grind mix to boiling rasam and boil for another 5 mins.

* Add the cooked and mashed thoor dal with 1 cup water.

* Boil for 2 mins and remove.

* In a small pan pour 1 tsp of ghee and put mustard seeds and curry leaves. Pour this over the rasam.

* Garnish with corrainder leaves.

* serve with hot plain white rice.

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