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Mysore Rasam
1 Cup tuvar dal, cooked1 Lemon size tamarind
1 tsp Mustard seeds
1 tsp Chana dal
2 Tomatoes
1/2 tsp Hing
2 tsp Coriander seeds
4 tsp Pepper corns
2 tbsp Grated coconut
2-3 Dry red chillies
2-3 Cloves
1 tsp Turmeric powder
Coriander leaves for garnishing
A few curry leaves
Oil as required
Salt to taste
Recipe Procedure:
Marinate tamarind in water and extract the tamarind juice.
In the tamarind juice, add tomato, turmeric powder and salt and boil it until the raw smell of the tamarind is lost.
Meanwhile, in 1 tsp oil, saute the coriander seeds, pepper corns, chana dal, red chillies and cloves until pink.
Grind them with coconut to form a soft paste.
Add the paste, cooked tuvar dal and curry leaves to the tamarind juice and boil for a few seconds.
Heat oil, add mustard seeds and hing and season the rasam.
Garnish it with coriander leaves and serve.
In the tamarind juice, add tomato, turmeric powder and salt and boil it until the raw smell of the tamarind is lost.
Meanwhile, in 1 tsp oil, saute the coriander seeds, pepper corns, chana dal, red chillies and cloves until pink.
Grind them with coconut to form a soft paste.
Add the paste, cooked tuvar dal and curry leaves to the tamarind juice and boil for a few seconds.
Heat oil, add mustard seeds and hing and season the rasam.
Garnish it with coriander leaves and serve.
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