Tasty Mysore Rasam
by Rakhee amit jain
01 Oct 2010
This recipe has been viewed 9190 times
I learnt this recipe from my mother in law. . .
Tasty Mysore Rasam recipe - How to make Tasty Mysore Rasam
Preparation Time: Cooking Time: Total Time:
Makes 4 to 5 servings
1/2 cup toovar (arhar) dal
3 tsp coriander (dhania) seeds
1/2 tsp freshly ground black pepper powder
1/2 tsp cumin seeds (jeera)
2 red chillies
2 cloves (laung / lavang)
1 small cinnamon (dalchini) stick
1 tsp tamarind (imli)
2 tsp oil
a small cube of dried coconut
1/4 tsp mustard
a pinch asafoetida (hing)
a few curry leaves (kadi patta)
1/2 tsp ghee
1 tsp salt to taste
Method
- Method
- Cook the toovar dal with 3 cups of water and pressure cook for 3 whistles. Heat the oil in a kadhai and add 2 tsp of toovar dal, coriander seeds, pepper, cumin seeds, red chilli, cloves, cinnamon stick and dried coconut and sauté on a medium flame for 3 minutes.
- Cool completely and blend in a mixer, adding a little water to a smooth paste.
- Keep 2 cups of water to boil, and add imli paste, haldi and salt to this. Allow it to boil for a few minutes.
- Add the ground paste, and cooked toovar dal and let it cook for 5 to 10 minutes. Heat the ghee and add the mustard seeds. When they crackle, add hing and curry leaves.
- Pour the tempering over the rasam and serve hot.
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