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Mysore Rasam Recipe

Mysore Rasam is a popular Indian Side-Dish
Author :
 
On :
Tuesday, 18 July, 2017
Category :
Vegetarian Recipe
Course :
Side-Dish Recipe
Cuisine :
Indian Recipe
Technique :
Stewed Recipe
Difficulty :
Medium
Servings :
Serves 4
RATINGs :
Rated 3 based on 100 votes
3

Ingredients

  • 3 - grated Tomatoes
  • 1/4 cup - Toor Dal
  • 2 tbsp - Coconut
  • 1 Lemon size - Tamarind
  • 2 - small Green chillies
  • 1 tsp - Channa dhal
  • 1.5 tsp - rasam powder or sambar powder
  • 1/2 tsp - Asafoetida
  • 2 tsp - oil
  • 1 tsp - Mustard Seeds
  • 2 tbsp - Coriander leaves
  • 1 sprig - Curry leaves
  • 1 tsp - Coriander seeds
  • 1 - red chilly
  • How to Make Mysore Rasam:

    1. Pressure-cook the dal for up to at least 3 whistles.
    2. Remove from the cooker and mash well.
    3. Add 2 cups of water
    4. Fry the channa dal, red chillies, coriander seeds and coconut in 1 tsp of oil.
    5. Grind nicely into a fine powder.
    6. Chop the tomatoes into small pieces.
    7. You can also grind it.
    8. Prepare tamarind extract by soaking the tamarind in 2 cups of water and squeezing with hand.
    9. In a saucepan, cook the tomatoes, green chillies, tamarind water, asafoetida, salt and the rasam/sambhar powder till it boils nicely.
    10. The raw smell of tamarind and the sambar powder should go.
    11. Add the dal water to the pan.
    12. Continue heating on low heat till you see small bubbles forming on the top.
    13. Switch off the heat and add the ground masala powder to it.
    14. Do not let the rasam boil after adding the dal water.
    15. Heat oil in frying pan and add mustard to it.
    16. Once it stops spluttering, add the curry leaves.
    17. Add this to the rasam and garnish with coriander leaves.
    18. Serve hot with steamed rice.




     

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    Nithya Rajasekaran

    Nithya Rajasekaran is a software engineer turned blogger who loves diverse cuisine and creative food presentation.

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