Monday, 16 January 2012

Mysore Rasam


Mysore rasam ingredients:

1.  Tomato – 1
2.  Turmeric powder – ½ tsp
3.  Jaggery – 1 tbsp
4.  Lime – ½ 
5.  Toor dal – 1 cup (cooked)
6.  Water – 1 cup
7.  Mustard seeds – ¼ tsp
8.  Asafoetida – ¼ tsp
9.  Curry leaves – few
10. Coriander leaves – few 
11. Oil – 1 tsp
12. Salt – to taste

Ground powder ingredients:

1. Channa dal – ½ tsp
2. Toor dal – ½ tsp
3. Coriander seeds – ½ tsp
4. Pepper corns – ½ tsp
5. Dry grated coconut – 1 tsp

Rasam Preparation:

Dry roast all the powder ingredients and make a fine powder. Keep it aside.

Boil the tomatoes in water with salt, turmeric powder, asafoetida and of ground powder.

When it starts to boiling add the mashed dal to this.

Do not allow this rasam to boil.

Then add the cooked and mashed toor dal and bring it to boil.

Now add jaggery powder and chopped coriander leaves.

Now remove from heat and add lemon juice.

Then season with mustard seeds and curry leaves and pour on top of rasam. 

Serve hot with rice.