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Monday, January 11, 2016

Mysore Rasam

Mysore Rasam is made with fresh ground spices, tamarind extract, tomatoes and cooked toor dal. 
The fresh ground spices gives a nice flavor and adding toor dal/kandi pappu makes this rasam different than normal rasam.

Preparation Time: 10 minutes 
Cook Time: 20 minutes 
Serves : 4-5

Toor Dal/Kandi Pappu : 1/2 cup
Tomato: 2 medium chopped 
Turmeric: 1 teaspoon 
Water : 5 cups
Tamarind : size of a small lemon, soak in a little water and get the extract
Coriander leaves: 5 sprigs or 3 tablespoons chopped to garnish 
Salt to taste 

Spices to roast and grind:
Coconut (fresh or dry): 4 tablespoons 
Coriander seeds: 2 tablespoons 
Dry red chili: 5
Black pepper: 1/2 teaspoon 
Bengal gram/Chana dal/Senaga pappu: 1 tablespoon
Oil : 1 tablespoon

For tempering:
Cumin seeds/jeera : 1 teaspoon 
Mustard seeds/ aavalu: 1 teaspoon 
Asafoetida/hing : 1/2 teaspoon 
Curry leaves: 1 sprig 


Cook toor dal with 1 cup of water in a pressure cooker for 4 whistles. Once the pressure is off, take the dal out, mash it with a laddle.
Heat oil in a pan and add all the ingredients listed to roast and grind except coconut. Fry for 2 minutes and add coconut, fry for 1 minute. Cool it off, add 1/4 cup of water and make a paste.

Heat oil in a pan and add tomatoes and turmeric, cook until they are mushy. Add the spice paste, salt, mix well and cook for 1 minute. Add water, tamarind extract and bring it to a boil. Add cooked dal and mix well. Cook for 3 minutes. Turn off the stove, add cilantro.
Heat oil for tempering and add the ingredients to temper. Fry for 1 minute until the seeds splatter and turn off the stove. Pour over the tempering on rasam and serve hot with rice.

1 comment:

  1. Good Recipie Makes So Easy and Nice One.....

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