- Soak tamarind in a cup of hot water for 15 minutes, extract the juice and discard the pulp. Soak dal in hot water for 15-20 minutes before cooking. Pressure cook dal until soft and mash it well. Fry the ingredients corinader seeds,Bengal gram,urad dal,red chilli, coconut in a little ghee, add grated coconut in the end and fry a little. Grind everything together to a fine paste adding little water or you can even powder it without adding water. Method to prepare Mysore Rasam Take tamarind extract, add 2 chopped tomatoes, curry leaves, turmeric powder, a pinch of hing and salt needed. Boil on low heat until it reduces and the raw flavor of the tamarind goes. Then add the ground paste, cooked tur dal and needed water. Switch off when it becomes frothy. Heat a tsp of ghee, add mustard seeds, cumin seeds, when it splutters, add curry leaves and pour it over the rasam. Garnish with finely chopped coriander leaves. Serve hot with cooked rice and any vegetable curry or stir fry.
Mysore rasam
#myrecipe
By Chandana Guptha
Jan, 30th
583
Servings
4 persons
Cook Time
20 minutes
Ingredients
14
- 16
Ingredients
- Tomatoes
- Tamarind
- Toor dal
- Turmeric powder
- Hing
- Curry leaves
- Salt
- Corinader seeds
- Bengal gram
- Urad dal
- Red chilli
- Coconut
- Ghee
- Mustard
- Cumin
- Corinader
