Mysore Rasam
Mysore Rasam is another authentic recipe.. The recipe is very much aromatic because of the addition of roasted spices and coconut. A must try recipe..
Its very easy to prepare too. Just take some boiled toor dal along with water when you are preparing sambar. Roast and grind spices. Boil everything together along with tamarind extract. Give this rasam a try, instead of usual rasam..Recipe follows...
Ingredients: (Recipe For 2)
Toor Dal - 1/4 cup
Tamarind - a lemon size ball
Tomato - 1 (medium size)
Green Chilli - 1
Salt - As required
Turmeric Powder - 1/4 tsp
Jaggery - 1 tsp (Vellam)
Water - As required
Coriander Leaves - few
To Roast And Grind:
Red Chilli - 1
Coriander Seeds - 1 tsp (Malli)
Pepper - 1 tsp (Milagu)
Cumin Seeds - 1/2 tsp (Seeragam)
Channa Dal - 1/2 tsp (Kadalai Parupu)
Grated Coconut - 2 tbsp
Curry Leaves - few
For Seasoning:
Mustard Seeds - 1 tsp
Urad Dal - 1 tsp
Grated Coconut - 1 tbsp
Asafoetida - a pinch
Curry Leaves - few
Procedure:
- Cook well Toor dal with turmeric powder, asafoetida and little gingely oil.
- Dry roast everything under 'To Roasst And Grind' and powder it.
- Take a sauce pan. Add chopped tomato, green chilli, coriander leaves and 1 cup of water and let it boil.
- When it starts boiling, reduce the flame and add ground powder and turmeric powder.
- After five minutes, add cooked dal along with its water.. Add another cup of water..
- Keep on stirring in between.. Switch off the flame in another ten minutes. . add enough salt.
- Do the seasoning and add it to the rasam..
- Serve it hot with rice and curry of your choice.
