Mysore Rasam

Prep time : 10 mins

Cook time : 15 mins

Total time : 15 mins

Author :Vahchef

Main Ingredient : tamarind

(1 ratings)

1 reviews so far

Servings : 0 persons

Published date : November 06, 2016

Ingredients used in Mysore Rasam

• 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.

Method:

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.