Rasam varieties‎ > ‎

Mysore Rasam


Ingredients:

Tamarind – small lemon sized

Ghee – 1 ½ teaspoon

Rasam powder – 1 teaspoon

Salt – 1 ½ teaspoons

Turmeric powder – ½ teaspoon

Coriander leaves – 1 teaspoon (finely chopped)

Mustard seeds – 1 teaspoon

Hing – ¼ teaspoon

Cooked tuar dal – 1 tablespoon (karandi)

Roast & grind:

Coriander seeds – 2 teaspoons

Channa dal – 2 teaspoons

Red chilli – 1

Coconut – 2 teaspoons (grated)

Curry leaves – 6

Method:

  1. Roast the ingredients with ½ teaspoon of ghee & grind to powder.
  2. Soak tamarind in water for half hour in 2 glasses of water.
  3. To prepare tamarind extract squeeze tamarind in water & filter the water (Throw away the squeezed tamarind)
  4. Add turmeric powder, salt, rasam powder & hing.
  5. Allow boiling till the raw smell vanishes.
  6. Add 2 tumblers of water to cooked tuar dal, mash the dal & prepare dal water.
  7. Add dal water and ground powder to the boiling rasam & allow boiling for 5 more minutes. (Till there are bubbles on the top surface)
  8. Heat ghee, add mustard seeds.
  9. Allow spluttering & add to the rasam.
  10. Garnish with coriander leaves & serve hot with rice.

Suggestions:

Served with thengai thogayal.



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