Mysore Rasam:
I am a big fan of Rasam, whenever I go to non-veg restaurant for lunch. I
prefer to buy rasam separately with rice. Rasam is soothing and comforting food
always. There are many varieties of rasam, today I am going to share Mysore
rasam recipe. Mysore Rasam, Nevertheless
like other rasam this has a nice aroma from freshly ground spices and dhal
whilst thicker than other types of Rasam.
This is perfect dish for
a rainy day. Steamed rice with liberally serving of Rasam on top it with a
spicy potato curry and Papadam… Yummmmmm..... heavenly taste.
Tamarind pulp
|
1 lemon size
|
Tomato
|
2 (Coarsely grind in the mixer grinder)
|
Cooked Toor dhal
|
½ cup
|
Asafoetida
|
1/2 tbsp
|
Turmeric powder
|
1/2 tbsp
|
To Grind
Ghee
|
1 tbsp
|
Coriander Seeds
|
4 tbsp
|
Bengal gram
|
2 tbsp
|
Dried Chilli
|
5
|
Coconut
|
3 tbsp
|
Peppercorns
|
20
|
Add 1 tsp ghee in a pan,
then add coriander seeds, Bengal gram, dried chilly and pepper corns and fry in
a low flame. When nice aroma comes turn off the heat and cool it. In the same
pan add 3 tbsp coconut and roast well in low fire.
Put everything in a mixer
grinder and make a fine paste.
To Temper
Mustard/urad dhal
|
1 tbsp
|
Ghee
|
1 tbsp
|
Cumin seeds
|
1 tbsp
|
Curry Leaves
|
1 sprig
|
Coriander leaves
|
1 sprig
|
Method:
Soak the tamarind pulp in
the hot water for 10 minutes, squeeze and take the tamarind extract.
Coarsely grind the tomato
in the mixer grinder.
In a kadai, Add the
tamarind water, grinded tomatoes, turmeric powder, asafoetida and salt let it
boil until the raw smell goes, cook in the low flame.
Add the grinded mix and
boiled toor dhal, Add 4 cups water and
keep in a low flame.
For tempering, Add ghee
in a small pan add mustard seeds, curry leave, Add to the rasam.
Add coriander leaves and
turn off from heat.
Gamma..Gamaaa… Mysore rasam
ready.
