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Traditional Mysore Rasam

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Total Time:
15-30 minutes
Serves:2
Rated 4 based on 100 votes
4
Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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Ingredients

How to Make Traditional Mysore Rasam

  • Boil and mash tuvar dal. Prepare tamarind water, boil well with asafoetida, tomatoes, salt and turmeric till the raw smell goes off.
  • Fry red chillies, pepper cons, coriander seeds Bengal gram dal along with coconut in a tsp of oil to slightly reddish colour and make a paste of it.
  • When raw smell goes off, add the paste and boil for few seconds then add dal water. Wait till it froth up.
  • Season mustard and jeera. Garnish with both coriander and curry leaves. Serve hot.