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
CuisineCourse
TasteFeel
MethodDish
Speciality, , Vegetarian
Interest Group,

Ingredients

 Cooked thoor dal4 Tablespoon, mashed
 Tamarind2 Small (puli)
 Dry red chillies4
 Pepper5
 Jeera1⁄2 Teaspoon
 Coriander seeds1 Tablespoon (dhania)
 Chana dal1 Tablespoon (kadalai parappu)
 Shredded coconut2 Tablespoon
 Mustard seeds1 Teaspoon
 Chopped tomatoes2
 Chopped coriander1 Tablespoon, finely chopped
 Curry leaves1 Tablespoon
 Asafoetida2 Pinch (hing)
 Turmeric powder2 Pinch (haldi)
 Salt To Taste
 Ghee1 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.
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