223. Mysore rasam

Sometimes we want a little thick rasam with a different taste. Mysore rasam is a very good appetizer. Let us see how it is prepared.

Ingredients needed :

  • Tur dhal     –  1/4 cup
  • Tomato      – 1
  • Tamarind   –  Small gooseberry sized ball
  • Turmeric powder  –  1/2 tsp

Fry and Grind :

  • Jeera                     –  1/2 tsp
  • Pepper                  –  1/2 tsp
  • Urad dhal               –   1/2 tsp
  • Red chillies            –   5
  • Corainder seeds  –  1/2 tsps
  • Kadalai paruppu  –  1/2 tsp
  • Fenugreek seeds –  1/2 tsp
  • Grated Coconut    – 1 tsp

Seasoning :

  • Ghee                –  1/2 tsp
  • Asafoetida        –  A pinch
  • Mustard seeds –  1/2 tsp
  • Curry leaves     – Few strands

Garnishing :

  • Corainder leaves

Preparation time : 20 mins

Cooking time      : 10 mins

Serves                 : 2

Method:

Pressure cook tur dal with turmeric powder and 1/2 tsp of gingerly oil. Mash it well and keep it aside.

Soak a small ball of tamarind in water and extract the juice.

Dry roast coriander seeds, kadalai paruppu, urud dal, pepper, red chillies and fenugreek seeds in 1/2 tsp of cooking oil. Add grated coconut and grind it with water.Take the ground paste, keep it aside.

Preparation:

In a kadai, put 1/2 tsp of ghee and add mustard seeds. When it splutters, add asafoetida. After a minute put one mashed tomato. When the raw smell of tomato goes add 1/2 tsp of salt and tamarind water. After 5 minutes put the ground paste and mashed tur dal. Mix well and add coriander & curry leaves.

Wow, if you eat rice with this hot rasam, you will really enjoy the taste.

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