Tuesday, January 5, 2010

Mysore Rasam

- 1 tomato chopped
- 1/2 tsp Turmeric
- 2 cups tamarind extract (small lemon size tamarind)
- 2 tbsp toor dhal
- 1/2 tsp jaggery

To Grind
- 2 tbsp coriander seeds
- 1 tsp thoor dhal
- 1 tsp channa dhal
- 6 red chillies
- 1/2 tsp jeera
- 1/2 tsp black pepper
- 1 tbsp grated coconut
- 1 tsp cooking oil

- 1/2 tsp ghee
- 1 tsp Jeera
- 1/2 tsp mustard seeds
- sprig of curry leaves
- pinch of hing

1. In a pan pour the oil and fry all the ingredients to grind except coconut until it turns a couple of shades dark. Remove this and fry the coconut separately till it becomes golden brown. Grind all this to a coarse powder
2. In a vessel add tomato, salt turmeric and boil it with the tamarind extract. Add the ground powder. Let it simmer for 5-7 minutes. The tomato should be cooked by then.
3. Mix a cup of water with the toor dhal and add it to the simmering rasam.If you want add the jagary now and let it simmer for a couple of minutes.
3. In a seperate pan add ghee and all the seasoning ingredients. Once the mustard starts to crackle add it to the rasam. This rasam will be thicker then the usual parupu rasam.

Garnish with cilantro and serve hot with rice


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