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Mysore rasam
CuminPeppers

Mysore rasam



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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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