Mysore Rasam

Mysore Rasam has its origin from mysore..This is a very tasty rasam.

Tamarind - 1 small lime size or use a concentrated tamaring paste
Thoor dal -1/4 cup-pressure cook - keep it ready
Toamato - 1
Green Chillies - 2
Turmeric powder - a pinch
Ingredients to raost and grind to powder :
Pepper corns - 6
Dry Red chillies - 3
Coriander seeds - 1ts
channa dal - 1/4 tsp
Roast everything in 1/2 tsp of ghee and grind it to a smooth powder

Seasoning :
Curry Leaves
Corainder/Cilantro leaves
Ghee - 1tsp

Things to Keep Ready :

Wash and pressure cook the thoor dal for 3 whistles.smash well.
Grind the ingredients and keep it ready

How to Cook:
--Soak the tamarind in warm water and extract the juice.Add 2 cups of water..
--Dice the tomato into small cubes
--Add tomato,green chilli,salt,a pinch of turmeric powder to the tamarind water and bring to boil for 5mins----Now add the roasted ingredients(grounded powder or paste) to the rasam and boil it for 3mins on a medium flame
--Now add the smashed thoor dal.let it boil for 2mins
--Season the rasam with mustard seeds,curry leaves,a pinch of asafoetida in a tsp of ghee

U can also add coconut to garnish the rasam which is optional.
Serve hot with rice and pappad


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