Mysore Rasam is one of the recipes which I learnt from my friend. The spices in it and coconut added gives an awesome flavour. It tastes so well. From then on I used to prepare it often.
- Toor dhal – ½ cup
- Tomatoes – 2
- Tamarind – a small lemon sized
- Curry Leaves – a handful
- Asafoetida – ¼ tsp.
- Dhania – 1 ½ tbsp.
- Red chillies – 8
- Channa dhal – 2 tsp.
- Black pepper – 8
- Grated coconut – ¼ cup
- Oil – 2 tsp.
(Fry the above ingredients in oil and grind to a powder)
- Oil – 1 tsp.
- Ghee – 1 tsp.
- Mustard – 1 tsp.
- Red chillies – 2
- Coriander leaves – a handful
Cook the dhal nicely till soft and keep aside.
- Soak the tamarind in water and take two cups of tamarind water.
- Add salt, curry leaves, chooped tomatoes and asafoetida to this and boil.
- Now add cooked dhal and boil for some time.
- Add two more cups of water and the ground powder and boil.
- When it boils once you should immediately switch off the stove. Otherwise the rasam will lose its flavor.
- Ina small pan, fry mustard seeds and red chillies in oil and ghee and add to the rasam.
- Garnish with coriander leaves.