Monday, December 28, 2009

Mysore Rasam


1/2 cup cooked and mashed tur dal

small lemon sized tamarind, soak in 3 cups warm water

small tomato, chopped

pinch of turmeric

salt to taste

coriander leaves for garnish

Roast and pwd:

1 tbsp tur dal

1/2 tbsp pepper (adjust)

1/4 tsp methi seeds

1/4 tbsp cumin seeds

3/4 tbsp coriander seeds

3-4 dry red chillis

1/2 tbsp coconut (optional)

For tempering/tadka/poppu:

1 tsp ghee

1/2 tsp mustard seeds

3/4 tsp cumin seeds

10-12 fresh curry leaves

1 Heat a tsp of oil in a pan, add the ingredients called for rasam pwd except grated coconut, roast on low to medium flame for 3 mts. Add the grated coconut and roast for another mt and turn off heat. Cool and make powder.
2 In a vessel, add the tamarind water, salt, turmeric pwd, mashed tur dal, rasam pwd and chopped tomato and bring to a boil. Boil for a mt and turn off heat. Add jaggery and place lid.
3 Heat a pan, add ghee, add the mustard seeds and let them pop. Add the cumin seeds and curry leaves and once the cumin splutters, add asafoetida and turn off heat. Pour into the boiled rasam. Garnish with chopped coriander leaves.

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