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PrintMYSORE RASAM
Preparation Method :
- Cook Red Grams in 1½ cups of water or pressure cook until 2 to 3 whistles.
- Heat a pan, pour 1 teaspoon of oil, Add Dried Red Chillies, Coriander powder, Bengal Gram and Pepper Powder. Fry for couple of minutes and Transfer the contents to a mixie and powder it.
- Boil Tamarind pulp, Turmeric powder, Asafoetida, tomatoes, chopped Garlic and Salt in 2 cups of water in a vessel.
- When the mixture boils reduce flame and simmer it for 5 minutes.
- Add the grounded powder to the Vessel, stir it well and simmer it for 5 minutes.
- Add the cooked Red Grams along with 2 cups of water to the Vessel.
- Boil the mixture in a low flame for a minute.
- Pop the Mustard Seeds and Cumin Seeds in sesame oil.
- Add this to the Mysore Rasam.
- Garnish Rasam with Coriander Leaves.
- Serve with Rice.
INGREDIENTS
- 50 grams Red Gram
- 3 teaspoon sesame Oil
- 5 Dried Red Chillies
- 2 teaspoon Coriander powder
- 1 tablespoon Split Bengal Gram
- ½ teaspoon Black Pepper Powder
- 1 tablespoon Tamarind Pulp
- 3 Tomatoes chopped into quarter
- 3 to 4 cloves Garlic
- ¼ teaspoon Turmeric Powder
- ¼ teaspoon Asafoetida
- Salt to taste
- 1 teaspoon Mustard Seeds
- ½ teaspoon Cumin Seeds
- 2 teaspoon Coriander Leaves, chopped
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