Mysore rasam Recipe
This is a type of rasam or soup which can be had with plain white rice.
Ingredients
| Cooked thoor dal | 4 Tablespoon, mashed | |
| Tamarind | 2 Small (puli) | |
| Dry red chillies | 4 | |
| Pepper | 5 | |
| Jeera | 1⁄2 Teaspoon | |
| Coriander seeds | 1 Tablespoon (dhania) | |
| Chana dal | 1 Tablespoon (kadalai parappu) | |
| Shredded coconut | 2 Tablespoon | |
| Mustard seeds | 1 Teaspoon | |
| Chopped tomatoes | 2 | |
| Chopped coriander | 1 Tablespoon, finely chopped | |
| Curry leaves | 1 Tablespoon | |
| Asafoetida | 2 Pinch (hing) | |
| Turmeric powder | 2 Pinch (haldi) | |
| Salt | To Taste | |
| Ghee | 1 Teaspoon |
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.
* 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.
Chef
