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.
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
Instructions
- 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, chopped 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.
- In a small pan, fry mustard seeds and red chillies in oil and ghee and add to the rasam.
- Garnish with coriander leaves.
South Indian Lemon Rasam | Hema's Kitchen
[…] usually make rasam with tamarind and tomato. My mother used to make different types of rasam like Mysore rasam, pathiya rasam, kollu rasam, milagu rasam, paruppu rasam,etc. Lemon rasam is also a type of rasam […]