Andhra Mysore Rasam
by samyuktha agarwal
20 May 2013
This recipe has been viewed 7681 times
This is a typical south indian recipe which will make your taste buds tingle with the flavours in it. . . .
Andhra Mysore Rasam recipe - How to make Andhra Mysore Rasam
Preparation Time: Cooking Time: Total Time:
Makes 3 to 4 cups
To Be Roasted and Blended Into A Powder
1 tbsp coriander (dhania) seeds
2 tsp chana dal (split bengal gram)
1 whole dry kashmiri red chilli
5 to 6 peppercorns (kalimirch)
1/2 tsp cumin seeds (jeera)
2 tbsp freshly grated coconut
Other Ingredients:
1 tsp ghee
1 cup boiled toovar (arhar) dal
1 tsp mustard seeds ( rai / sarson)
2 chopped tomatoes
a pinch asafoetida (hing)
1/2 tsp turmeric powder (haldi)
1 tsp sambhar masala
1 tbsp tamarind (imli) pulp
a few curry leaves (kadi patta)
salt to taste
chopped coriander (dhania) for garnishing
Method
- Method
- Puree the tomato and transfer it a vessel.
- Add the tamarind extract, salt, sambar powder, asafoetida, turmeric powder and boil this for 7-9 minutes on a medium flame till the raw smell goes off.
- Add 2 cups of water to the cooked dal and add in the ground paste to this and mix well.
- Transfer this to the boiling tamarind and tomato mixture.
- When it froths up switch off the flame and garnish with curry leaves and coriander leaves.
- Temper mustard seeds in ghee and add to the rasam.
- serve hot.
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