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