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Ingredient
Mysore Rasam
Introduce
Chef :
Senguttuvan SubburathinaMysore Rasam
#mysorerasam #rasam
#itsprocessoverproduct -Phase 2,
by
Nisha @cravings4vegan .
Sumi @sumiscookbook_ .
Kamakshi @kamakshi_13 .
Krithika @_krithika .
Pooja @thechefbychance .
Sirisha @mycravesandraves
In colab with @cookpad_india
Ingredient
Food ration :
4 servings
2 tbsp
Toor Dal
1
Tomato
1/2 tsp
Turmeric Powder
1/4 tsp
Asafoetida
2 tbsp
Grated Coconut
1 tsp
Gram dal
1 tsp
Coriander seeds
1 tsp
Cumin
2 tsp
Black pepper
1 tbsp
Ghee
1 tsp
Mustard -
1sprig
Curry leaves
1 bunch
Cilantro
1 tsp
Salt
Cooking instructions
* Step 1
Cook / Pressure cook the Toor dal and keep ready. Soak Tamarind in hot water and extract the juice and keep aside with half salt. Dry roast Coconut, Coriander seeds, Cumin, Gram dal, black pepper and blend them coarsely without water and keep aside.
* Step 2
Heat Ghee in a wok and add Mustard allow to splutter. Add the chopped tomato and sauté. Add turmeric powder, Asafetida and sauté. Add the tamarind extract and bring to boil. Add water to desired consistency and add the blended masala powder.
* Step 3
Add the cooked dal, mix well and give it a final boil. Stop the flame and add chopped Cilantro. Aromat MYSORE RASAM is ready. Some add jaggery to give a sweet taste.(I did not). Optional to add one or two red Chillies during seasoning for more spicy Rasam. Enjoy it as a soup, which I love before the lunch. Also enjoy with Cooked rice with Potato fry or Raw banana fry and roasted Papad.
* Step 4
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