Jan 16, 2009

Mysore Rasam

Ingredients needed :
  • Tamarind - lemon size
  • Turmeric powder - 1/4 tsp.
  • Hing powder
  • Salt to taste
  • Cooked Toor dhall - little
  • Coriander leaves - for Garnishing
For Grinding :

  • Channa dhall - 2 tsp.
  • Dhaniya seeds - 1 tsp.
  • Whole Black pepper - 4 to 6
  • Dried red Chillies - 3 or 4
  • Grated Coconut - 2tsp.
For Seasoning :
  • Mustard seeds - 1/4 tsp.
  • Jeera - 1/4 tsp.
  • Red Chilli - 1
  • Oil
  • Curry leaves - one string
Method :

Extract Tamarind Juice by adding 1 1/2 cup water . In a Kadai add tamarind juice + salt + Hing powder + turmeric powder and bring it to boil. When the raw smell of tamarind goes..add the grinded paste and allow it to boil for few more mins,
Now add the cooked dhall by adding little water as per required and cook till it comes up as foamy 

 
Season it with the above ingredients and garnish with coriander leaves

Note : 

Grind the above ingredients bit coarsely and not too fine..only then we will get clear rasam.

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