Mysore RasamFor the mysore rasam podi /paste:
Fry together
1sp channa dal
1 sp dhaniya
1 red chilli
6 pieces of peppercorns
1/4 sp jeera
1 spoon coconut gratings and dry to a wet paste.
For rasam:
2 tomatoes,
2 sp mysore rasam powder
3-4 tbsp toor dal
mustard seeds/jeera 1sp
oil/ghee 1sp
salt
hing 3 dashes
turmeric 1/4 sp
coriander leaves
Cook dal in pressure cooker. Chop tomatoes. Transfer into a deep vessel. Add salt, turmeric, tamrind, hing. Submerge with water (1-2 cups of water). let it boil for atleast 20 min till the tomato juice oozes out. Add 1 cup water, add paste. Let it boil till the flavours penetrate. Add 1-2 more cups of water, let it boil till done. Add more salt if required. Add cooked dal. Boil for another minute. In a pan, add 1 sp oil, splutter mustard seeds. Transfer to the rasam vessel. Garnish with chopped coriander leaves.
I have another variation of the above recipe from my co-sister Radha
Ingredients:
To make paste:
6 peppercorns
3 red chilliles
1 tsp dhaniya seeds
3 tsp coconut gratings
3 1/2 tsp channa dal
oil 1 tsp
Add oil in a kadai, add all the above ingredients and make a paste.
1 goosebery sized tamarind (extract)
3 tbsp toor dal (pressure cooked)
turmeric 1/4 tsp
hing 4 dashes
For garnishing:
1 tsp mustard seeds
1 red chilli
1 sprig curry leaves
oil 1 tsp
Add the tamarind extract in a deep vessel. Allow it to boil with turmeric and hing for a few minutes. Add the paste and boil for 10 min. Add cooked dal. Garnish with fried curry leaves, red chilli, mustard seeds.
Note: This recipe does not require tomato.
2 comments:
Hai
I tried this receipe, very tasty. thx for ur receipe. I really love all your recipies and they are so easy to follow. This is one of the best web pages on cooking. Everything is explained clearly and with pictures. Great site really.
Thank u sooo much Deepika.. Heard so much about u from amma!!
So nice of u! Thanks :)
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