Mysore Rasam

IMAGERY:

INGREDIENTS:
To Grind :
Chana Dal
Urad Dal
Coriander Seeds
Cumin Seeds
Pepper
Red Chilli
curry Leaves
Grated Coconut

Others:
Chopped Tomato - 1
Turmeric Powder - 1/2 tbsp
Tamarind Juice - 1 cup
Asafoetida - 1/2 tbsp
Salt to taste
Cooked Toor dal - 1/2 cup
Seasoning :
Ghee - 2 tbsp
Finely chopped Coriander leaves
Mustard seeds - 1/2 tbsp
Cumin Seeds - 1/2 tbsp

PREPARATION:

•  Dry roast all the ingredients (to grind) and grind them into fine powder.   
• Heat the tamarind juice by adding chopped tomato, curry leaves, turmeric powder and asafoetida.

• Once it boils, add the cooked toor dal (preferable to mash before adding).
• Mix well and then add 1 1/2 spoons of the grind powder followed by the required salt to taste.
• Heat this and you'll get a nice aroma of rasam.

 

• Off the stove and garnish with coriander leaves.
• In a frying ladle add some ghee followed by mustard seeds and cumin seeds. When it sputters add this to the rasam.

Mysore rasam is ready to serve :-)