Mysore rasam

• Produce

  • 1 Chilli - 1 no, Red
  • 1 Chillies - 2 nos, Green
  • 1 Coriander, leaves
  • 1 pinch Hing/asafetida
  • 1/2 tsp Pepper corns
  • 1 Tamarind - medium gooseberry size
  • 1 Tomato - 1 no

• Baking & Spices

  • 2 tsp Dhania/coriander seeds
  • 1/2 tsp Mustard seeds
  • 1 Salt & turmeric, powder

• Oils & Vinegars

  • 1/2 tsp Cooking oil

• Nuts & Seeds

  • 1 1/2 tbsp Coconut
  • 1 Coconut - very little
  • 1/2 tsp Cumin seeds/jeera

• Dairy

  • 1 tsp Ghee

• Frozen

  • 3 Curry, leaves

• Liquids

  • 2 cups Water

• Other

  • Chana dal - 1 tsp
  • Grated jaggery - 1 tsp
  • Sambar powder - 1 tsp
  • Cooked toor dal - 2 tbsp ( dilute it
  • Urad dal - 1/2 tsp

Found on chitrasfoodbook.com

Description

Ingredients

• Tamarind - Medium gooseberry size
• Tomato - 1 no
• Sambar powder - 1 tsp
• Green chillies - 2 nos
• Water - 2-3 cups
• Cooked toor dal - 2 tbsp ( dilute it)
• Grated jaggery - 1 tsp
• Salt & turmeric powder - as needed
• Cooking oil - 1/2 tsp
• Chana dal - 1 tsp
• Urad dal - 1/2 tsp
• Dhania/Coriander seeds - 2 tsp
• Red chilli - 1 no
• Pepper corns - 1/2 tsp
• Cumin seeds/Jeera - 1/2 tsp
• Grated coconut - 1.5 tbsp
• Hing/Asafetida- a pinch
• Ghee - 1 tsp
• Mustard seeds - 1/2 tsp
• Curry leaves - few
• Coriander leaves - to garnish
• Grated coconut - very little ( to garnish,completely optional)

Directions

• Reserve 2 tbsp of cooked toor dal.Mash it well by adding 1/4 cup of water.Grind tomato to a smooth paste using little water & keep aside. In a wide bowl,take the tamarind extract adding 2 cups of water.To this add tomato puree,sambar powder,slitted green chillies,turmeric powder,salt & hing.Let it boil for 5 minutes. Heat little oil in a kadai and when it gets heated,roast & grind all the items given under”to roast n grind”.Add the grated coconut at the end of roasting.Mix well & let it cool.Grind everything to a smooth paste adding enough water. Add this paste & cooked toor dal to the rasam.Add little jaggery and allow it to boil well.It will give a nice smell & becomes slightly thicker than usual rasam.Switch off the flame & garnish with coriander leaves. Temper the mustard,cumin seeds in ghee and add to the rasam.Mix well and close it with a lid to retain the aroma. Give a standing time of at least 30 minutes to one hour before serving.It helps to infuse all the taste.If u want to serve it hot,u can reheat it at the time of serving.Mix it with plain rice in a bowl adding a drop of ghee.Tastes divine ! Enjoy ! Check out my easy rasam recipe using Instant rasam powder !