Mysore Rasam


Fry the following lightly until golden brown in a spoon of ghee and grind the following in a mini blender jar to make a paste:
coriander seeds(Dhaniya)-2 spoon, black whole peppers(Milagu)-1 spoon, gram dal-1 spoon, red chillies-2-3, asafoetida(Perungayam), grated coconut – 2 spoons(Add last).
Steam 1/2 cup of toor dal in a pressure cooker.Cut 1 large tomato and add 2 cups of water to it.Add salt, Sambar powder, asafoetida, tamarind juice and heat the mixture until the raw smell of tamarind is gone.Add steamed toor dal and the ground mixture.Keep it in low heat for sometime and then add 1/2 spoon Rasam Powder.Add splattered mustard.Add green coriander leaves and curry leaves(karuveppilai)

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