Mysore Rasam
by vsucharitha
09 Apr 2001
This recipe has been viewed 9447 times
Mysore rasam brings of a spicy and delicious spicy variation to the traditionally tangy rasam recipe. The choice of herbs, a paste comprising of coconut, red chillies and pepper corns and tamarind pulp makes this Mysore rasam a zesty recipe. Relish a soup pr with steamed rice.
Mysore Rasam recipe - How to make Mysore Rasam
Preparation Time: None Cooking Time: Total Time:
For the paste :
2 tbsp grated coconut
2 tsp coriander (dhania) seeds
1 tsp chana dal (split Bengal gram)
4 tsp black peppercorns (kalimirch)
2 to 3 whole dry kashmiri red chillies
2 to 3 cloves (laung / lavang)
1 tsp oil
For the rasam :
1 cup toovar (arhar) dal, boiled
1 lemon sized ball of tamarind (imli)
2 tomatoes
a few curry leaves (kadi patta)
1 tsp mustard seeds ( rai / sarson)
1/2 tsp asafoetida (hing)
1 tsp oil
coriander (dhania) leaves for garnishing
Method
- Soak the tamrind in water and extract the tamrind juice.
- In the tamrind juice, add tomato, salt and turmeric powder and allow to boil till the raw smell of the tamrind is lost.
- Meanwhile, in 1 tsp. oil, fry the coriander seeds, chana dal, pepper corns, red chillies and cloves till pink in colour.
- Grind the above fried ingredients along with coconut to form a smooth paste.
- After the tamrind juice has been boiled, add the paste, cooked tuvar dal and curry leaves and allow to boil for a few seconds.
- Heat oil, allow mustard seeds to crackle, add hing and season the rasam.
- Garnish with coriander leaves.
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