Mysore Rasam Recipe

Rasam

Tuar dal (yellow lentils) -1/4cup
Tamarind – a small lemon sized ball
Asfoetida – ¼ tsp
Turmeric powder (haldi) – ¼ tsp
Salt to taste
Coriander leaves – 2 tbsp (chopped)
Tomato – 2 nos (big)
Black pepper – ½ tsp
Cumin (jeera) – ½ tsp

For tempering (Tadka) – clarified butter (ghee) or oil 12 tsp; mustard – 1/2 tsp and curry leaves – 1 sprig

For Rasam powder
Coriander seeds 2 tsp
Gram dal (channa dal) -2 tsp
Dry red chilli -2 nos
Grated coconut – 2 tsp
Oil -1-2 tsp

1. Fry all the ingredients for rasam powder and grind it to a fine powder. (Powder 1)
2. Dry fry black pepper and cumin seeds separately and powder it. (Powder 2)
3. Cook dal. Strain and keep the dal water separately
4. Add 1 and 1/2 cup of water with tamarind and squeeze out the pulp then boil it with tomato, turmeric powder, curry leaves, asafetida and salt.
5. After some time add the cooked dal boil it for 2 seconds followed by the separated dal water.
6. Add both of the powders and coriander leaves
7. Temper* the rasam and serve

*temper – in a small pan heat oil and add mustard seeds. Post it crackles add curry leaves and immediately take off the flame

Coming up tomorrow… healthy horse gram dal rasam recipe along with some quick  snack…stay tuned 🙂

happy  cooking!

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