Friday, May 1, 2009

Mysore Rasam

The word rasam itself makes us to's a simple delicacy of southern Indian food....before blogging, I only knew to make pepper rasam and MTR rasam(in which I use MTR rasam powder) but, recently I came to know about this rasam. I thought of giving it a try, I found many recipes for this rasam, but I adopted this recipe form TASTY PALETTES...........and made few changes to the original's totally different type of rasam, I liked it a lot........

1/4cup.toor dal, 3tsp.tamarind paste, 2no.tomatoes, a pinch of asafoetida, 1/2tsp.mustard seeds, 1/2tsp. ghee/oil, salt to taste, Coriander leaves for garnishing.

Rasam Paste: 1tsp.chana dal, chillies,1tsp.pepper,2tsp.shreded coconut,1tsp.oil. In a pan heat 1tsp. of oil and fry the chana dal, red chillies and pepper for about 2min., switch off the flame and then add coconut and grind to a fine paste and keep it aside.
Cook toor dal till soft. Boil the tamarind paste, tomato, asafoetida, salt and turmeric with ½ cup of water, until raw smell of tamarind goes away, now add the ground paste, and cooked dal and boiled the rasam for one boil, do not over boil the rasam(as it may loose its flavour)In a pan heat ghee/oil, once it is hot add the mustard and allow them to splutter, then add the seasoning to the rasam. Garnish with coriander leaves and serve it with rice...............

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