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Mysore rasam

Mysore Rasam

cuminpeppersrasam, Uncategorizeddhalrasam, pappuurasam, prauppurasam, rasam, tomatorasam

Mysore rasam is a flavorful side dish for rice; It is a combination of tomato and dhal along with coconut. This rasam slightly thicker than normal rasam, whenever we feel about eating light food, this rasam with rasam is a good choice. Making fresh rasam powder instantly makes the rasam so tastier as well as fragrant rich rasam without a doubt. If you are giving it to toddlers, this would be a good option because it has dhal which contains protein

Every part of South India has its own style of making rasam with different ingredients, The rasam got popular with its name of the district means it should have very tasty indeed

Alternatives:

I have used desiccated coconut if you don’t have that one, fry the shredded coconut well with few drops of oil for 5 minutes then use it.

Let us see how to make Mysore rasam

Mysore rasam
CuminPeppers

Mysore rasam



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Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Servings: 4
Course: Side Dish
Cuisine: Indian
Ingredients Method

Ingredients
  

To roast and grind:
  • 1 tbsp coriander seeds
  • 1 tsp channa dhal
  • 1 tsp cumin
  • ½ tsp pepper
  • 2 Kashmiri red chili
  • 3 tbsp dry coconut / desiccated coconut (shredded)
To cook dhal:
  • ¼ cup thor dhal
  • ¼ tsp turmeric powder
  • 1 cup water
For making Rasam:
  • 1 tbsp oil
  • ½ tsp mustard seeds
  • ¼ tsp asafoetida
  • few curry leaves
  • 1 Kashmiri red chili
  • 1 tomato (big sized) chopped
  • ½ cup tamarind extract
  • salt to taste
  • coriander leaves for garnish

Method
 

To cook the dhal:
  1. To begin with, In a pressure cooker, add rinsed dhal with turmeric powder and 1 cup of water
  2. Pressure cook for 6 whistles, open the lid after pressure completely released
For making rasam powder
  1. Firstly, heat a pan, add 1 tsp of channa dhal, 1 tbsp of coriander seeds, 1tsp cumin, ½ tsp pepper, 2 Kashmiri red chilli, fry it for 3 minutes
  2. Turn off the flame, Add 3 tbsp of desiccated coconut and fry it, fry it for 30 seconds
  3. Let the mixture to cool, transfer into blender
  4. Blend it into fine powder and keep aside
For making Rasam:
  1. Firstly, heat 1 tbsp of oil in a pan, add mustard seeds, chili, asafoetida and curry leaves
  2. Secondly, Add chopped tomato and saute
  3. Thirdly, pour 1/2 cup of tamarind extract
  4. Fourthly, add salt, cover and cook till tomatoes get mush in low flame
  5. open the lid, mix the mixture using ladle
  6. Add cooked dhal and ground powder
  7. Mix well
  8. Add 2 cups of water and stir
  9. Let the rasam boil
  10. Turn off the flame, garnish with coriander leaves finally
Stepwise picture Recipe:
Ingredients

To make rasam powder:

Add 1 tbsp of coriander seeds, 1 tsp of channa dhal, 1 tsp of cumin, 1/2 tsp of pepper, 2 Kashmiri red chili, fry it in medium flame for 4 minutes
Put desiccated coconut, turn off the flame, and mix it
if you don’t have desiccated coconut (dry coconut), fry the normal coconut with few drops of oil then use it
Transfer into the blender jar gently after it got cooled down
Grind into a fine powder nicely
For making Rasam:
To begin with, making rasam, heat the oil, splutter mustard seeds. then add chili asafoetida and curry leaves
Add chopped tomato, saute for 2 minutes
Pour1/2 cup of tamarind extract, add salt
cover and cook for 5 minutes
Mysore rasam
open the lid
Mysore rasam
add cooked dhal
Now add the ground powder
Give it a mix thoroughly
Mysore rasam
Add 2 cups of water
Mysore rasam
Bring into a boil
Mysore rasam
Turn off the flame, garnish with coriander leaves finally
Mysore rasam
Serve with love
Note:

Furthermore, the spice level would be medium in this rasam recipe, if you want it to be more or less, you can adjust the number of chilies as well as that.

Also, if you don’t have desiccated coconut/ dry coconut, you can dry fry fresh coconut with some oil in low flame, and then you can use it, till the coconut reaches the slightly golden brown color

Also, check out,

curry leaves rasam

Mysore rasam

Tomato Rasam,

coconut milk rasam

and also, coriander leaves rasam

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