Mysore Rasam

Have you ever tried Mysore rasam? If not, you wouldn't want to miss the chance to give this recepi a go in your kitchen. Mysore rasam is yet another variety of rasam with blended coconut and lentils. Sounds interesting right? Trust me, it taste marvelous


Ingredients

1/2 cup cooked and mashed toor dhal
1 cup of tamarind juice (extracted from 1 lime sized of tamarind)
1/2 cup chopped tomatoes
3 dry chillies
1/2 tsp asafetida
2 springs of curry leaves
1/2 tsp turmeric powder
1 1/2 cups water
1 tsp jaggery/granulated white sugar
2 tbsp chopped coriander leaves
Salt to taste



Roast & Grind

2 tbsp ghee
3 tbsp grated coconut
1/2 tbsp black pepper
1 tsp mustard seeds
1 tsp cumin seeds
2 tbsp chana dhal (kadalai parupu)
1 tbsp coriander seeds


Methods

In a large pot add the tomatoes,tamarind juice,turmeric, dry chillies and asafetida. Add 1 1/2 cups of water, mix well and start heating on medium fire.

Meanwhile, roast all the ingredients listed in roast and grind till golden brown. Set aside to cool. Once cool, using a little water grind the roasted ingredients into a smooth paste


Add the paste into the rasam mixture and stir. Add jaggery and salt. Let it simmer for 15 minutes on a medium flame. Do not use high flame.

Add the mashed dhal,curry leaves and chopped coriander leaves. When the rasam starts frothing, remove from heat. Do not boil

Mysore rasam is ready to be served with white rice and pappadam



Notes

• Rasam is all about simmering. Always simmer it on low to medium heat. Don't ever boil your rasam