Thursday, December 13, 2012,11:27 PM
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PrintMYSORE RASAM
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Heat the ghee. Add all the ingredients for tempering.
- When the mustard seeds splutter, add the tomatoes, tamarind juice, Mysore rasam powder, salt, turmeric powder and jaggery.
- Simmer on low heat for 10 minutes till the raw smell of the tamarind disappears.
- Add the cooked dhal and simmer for 3 - 5 minutes for the flavours to blend.
- Just before serving add the coconut milk and chopped coriander leaves.
- Serve with hot rice and papadams.
INGREDIENTS
- 75 ml grated fresh coconut milk
- 100 grams tomatoes, quartered
- A marble-sized tamarind ball, soaked and juice extracted
- ½ teaspoon turmeric powder
- 2 tablespoon powdered jaggery
- 75 grams red gram dhal, cooked
- 1 tablespoon Mysore rasam powder
- Salt to taste
- A small bunch of chopped coriander leaves
Tempering
- 1 teaspoon cumin seeds
- 1 dry red chilli, halved
- ½ teaspoon asafetida powder
- 2 teaspoon ghee
- 1 teaspoon mustard seeds
- A few curry leaves
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