Mysore Rasam

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.

Ingredients:

• Toor dhal                 – ½ cup
• Tomatoes                 – 2
• Tamarind                 – a small lemon sized
• Curry Leaves           – a handful
• Asafoetida               – ¼ tsp.

For Grinding:

• 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)

For Seasoning:

• Oil                            – 1 tsp.
• Ghee                        – 1 tsp.
• Mustard                  – 1 tsp.
• Red chillies             – 2
• Coriander leaves   – a handful

Method:

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.