Vidhu's kitchen: Mysore Rasam

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Mysore Rasam


Toor dal                : 1/2 cup 
Tamarind water     :  1 cup
Tomatoes              : 2 
Coriander leaves  
Mustard seeds
Red chilly 
Curry leaves

To Roast 

Chana dal    ; 1 tsp
Coriander leaves   :  1 1/2 tbsp
Red chillies            : 2
Pepper                  : 1 tsp 
Grated coconut      : 1 tbsp


Pressure cook toor dal with 1/2 tsp turmeric powder for upto 5 whistles.
Fry the ingredients given in " to roast" with 1/2 tsp oil and grind it to a smooth paste.
Take a bowl,add tamatind water,chopped tomatoes, asafoetida,salt,turmeric powder and boil for 5 minutes.
Add cooked dal and ground paste ,2 cups of water to this.
When it froths up, switch off the flame and add curry leaves and coriander leaves.
Temper mustard seeds and curry leaves in little ghee and add it to the rasam.

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