Mysore Rasam My Recipebox:




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Author Sowmya Servings 0 persons
Published February 06, 2008 Cooking Time 1 hour
Main Ingredient tamarind Preparation Time 10 mins

Description
Mysore rasam is a rich variety rasam used in many marriage and occasions. It is a very simple but very tasty dish.

Recipe of Mysore Rasam

Ingredient Name Quantity Unit
Coconut  1 Cup
Tamarind  1 To Taste
Coriander leaves  1/2 Cup
Mustard Seeds  1 Teaspoons
Ghee  2 Teaspoons
cumin seeds  1.5 Teaspoons
Coriander seeds  1 Teaspoons
Pepper or milagu  5 Piece
Red chilli  3 Piece
Toor dal  1 Cup
Tomato  1 Piece
Turmeric Powder  1/2 Teaspoons
Hing  1/2 To Taste
Curry leaves  10 Leaf

Directions
1. Boil 1/2 cup toor dal with 1.5 cups of water and little turmeric in a pressure cooker 2. Fry 5-6 spoons of Toor dal + 2 red chilli + 5 milagu + 1 spoon coriander seeds + 1/2 spoon cumin seeds and grind it along with 3/4 cup grated coconut 3 Heat a pan, add tamarind paste and add tomato 4 Once it starts boiling, Add turmeric powder, hing, curry leaves 5. Once it boils for 2-3 minutes, add the grinded mixture 6. Add toor dal boiled in pressure cooker 7. Heat ghee in a pan and cumin seeds and red chilli and add the tampering to the rasam 8. Remove from heat and Close the rasam with a lid after adding coriander leaves. 9. Add little shredded coconut and coriander seeds crushed on top to give a good smell. (this step is optional) 10. Mysore rasam is ready to be served.
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