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Mysore rasam

Usually, we prepare rasam using rasam powder but for Mysore rasam, the preparation is different. Now to the method of preparing this type of rasam.

Ingredients:

• Red gram dhal - 3 tbsp

• Coriander seeds - 1 tbsp

• Red chillies - 3

• Pepper - 1 tbsp

• Cumin seeds (jeera) - little

• Asafoetida powder - a pinch

Method :

Heat the pan with a little oil and fry the above ingredients except cumin, on medium flame. Fry the dhal till golden brown. Add the cumin and coriander leaves to the fried items and grind to paste in a mixer. Keep the paste aside.

Other ingredients:

• Tomato - 1 ( medium size)

• Red gram dhal - handful (pressure cook separately)

• Coriander and curry leaves - finely chopped

• Mustard - for seasoning

• Tamarind - gooseberry-sized

• Salt - as required

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Pour a glass of water in a vessel. Smash the tomato to pulp and add to the water. Boil it and after some time add the tamarind juice and salt. Let it boil till the raw smell disappears. Add the ground paste and the cooked dhal to this mixture and let it boil for sometime on a low flame. Add the required amount of water and boil again.

When the rasam comes to a boil, sprinkle the chopped curry and coriander leaves. Remove from fire. Tamper mustard seeds in oil and add to the rasam. Now Mysore rasam is ready.... The rasam prepared in this manner is very delicious and aromatic.

Note: Any type of rasam should not be allowed to boil like sambar. When it comes to a boil, it should be removed from the fire and the seasonings added.

Jayam