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South Indian Mysore Rasam Recipe

South Indian Mysore Rasam is a popular Indian Side Dish
Author :
 
On :
Thursday, 25 August, 2016
Category :
Vegetarian Recipe
Course :
Side Dish Recipe
Cuisine :
Indian Recipe
Technique :
Boil Recipe
Difficulty :
Medium
Servings :
Serves 4
RATINGs :
Rated 3 based on 100 votes
3

Ingredients

  • Toor Dal - 1/4 cup
  • Tamarind - size of a medium Lemon
  • Red Chillies - 2
  • Dhania - 1.5 tsp
  • Channa dal - 1 tsp
  • Pepper - 1/2 tsp
  • Grated Coconut - 1 tsp
  • Mustard Seeds - 1 tsp
  • Asafoetida - 1 pinch
  • Turmeric powder - 1/2 tsp
  • Salt to taste
  • Oil - 1 tbsp
  • Ghee - 1/2 tsp
  • Coriander leaves - 2 sprigs
  • How to Make South Indian Mysore Rasam:

    1. Cook toor dal in a pressure cooker.
    2. Heat oil in a pan and fry red chillies, dhania, channa dal, pepper and coconut. Grind them into a coarse powder.
    3. Extract pulp from tamarind.
    4. Add some water to the pulp and boil it. Add turmeric powder, salt, asafoetida and the ground powder.
    5. Mash the cooked dal and add it.
    6. When it starts to boil, remove from fire.
    7. In a pan, heat 1/2 tsp ghee.
    8. Add mustard seeds.
    9. When the seeds begin to splutter, pour it in the rasam.
    10. Garnish with coriander leaves.
    11. Add water if necessary.


     

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