MYSORE RASAM
| Servings | Prep Time |
| 1cup | 10minutes |
| Cook Time |
| 20minutes |
|
|
Ingredients
- 2 tomato
- tamarindgoosebeery sized
- 1/4cup Tur Dalcooked
- 1pinch turmericpowder
- 1pinch asafoetida
- 1tsp mustard
- 1sprig curry leaves
- corianderfew
- 1/2 lemon(optional)
- to taste salt
To roast and grind
- 2tsp Coriander Seeds
- 2tsp Channa dal
- 4 red chilli
- 1/2tsp pepper
- 1/2tsp cumin
- 2tsp coconutgrated
Instructions
- Dry roast all the ingredients except grated coconut.
- Now dry roast coconut.
- Once cooled place all the ingredients in a blender.
- Grind coarsely.
- Soak tamarind in water and take out the extract.Also add cut tomatoes,sambhar powder,asafoetida,salt,turmeric powder,curry leaves etc.
- Bring the mixture to a good boil.Let the raw smell go off.
- Now add grounded powder and cooked tur dal.
- Squezee half a lemon.It is purely optional.You can avoid it if you donu2019t want it.
- Garnish with coriander leaves and temper with mustard seeds in oil.
- Enjoy Mysore rasam with hot steamed rice.
Recipe Notes
Notes
You can make the spice mixture in advance and use it when needed.
Always use fresh coriander leaves as this will enhance the flavour of the rasam.
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Lemon is optional.
You can also temper with ghee for extra taste.