Wednesday, April 29, 2015

Mysore Rasam

Makes - 4 cups

Tomatoes -2
Toor Dal -3 tbsp
Tamarind - small gooseberry size (soak it in a cup of warm water)
Turmeric Powder - a pinch
Asafoetida - a pinch
Curry leaves -few
Salt to taste

Roast and Grind
Coriander seeds -2 tsp
Bengal gram Dal  - 1 1/2 tsp
Whole black pepper - 1/2 tsp
Red chillies- 1-2
Grated Coconut -1 tbsp

For the seasoning
Ghee -1 tsp
Mustard seeds-1/4 tsp
Jeera/cumin seeds - 1/4 tsp
Curry leaves -few

For garnishing
Coriander leaves -2 tbsp finely

1. Soak tamarind in a cup of hot water for 15 minutes, extract the juice and discard the pulp.

2.Soak dal in hot water (appoximately 3/4-1 cup) for 15-20 minutes before cooking. It saves a lot of time and fuel. Pressure cook dal until soft and mash it well.
3.Fry the ingredients mentioned under "roast and grind" in a little ghee, add grated coconut in the end and fry a little. Grind everything together to a fine paste adding little water or you can even powder it without adding water.

1.Take tamarind extract, add 2 chopped tomatoes, curry leaves, turmeric powder, a pinch of hing and salt needed.

2.Boil on low heat until it reduces and the raw flavor of the tamarind goes.
3.Then add the ground paste, cooked tur dal and needed water. Switch off when it becomes frothy. Do not boil the rasam as it will spoil the taste.
4. Heat a tsp of ghee, add mustard seeds, cumin seeds, when it splutters, add curry leaves and pour it over the rasam.
5.Garnish with finely chopped coriander leaves. Serve hot with cooked rice and any vegetable curry or stir fry.

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