Mysore Rasam
Mysore Rasam
It is soup dish which is famous in south India and called rasam or Charu. It helps to increase digestion.
Ingredients
- 1/2 glass Tur Dal
- 6 Tomatoes small
- 1 marble sized Tamarind ball
- 1/4 tsp Turmeric
- 1/4 tsp Chili Powder
- 2 tsp Oil
For Rasam Powder
- 2 tsp Channa Dal
- 8 Pepper corns
- 2 Dry Red Chilies
- 1 tsp Coriander Seeds
- 11/2 tsp Desiccated Coconut dry
Instructions
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Dry roast all the ingredients for the rasam powder and grind them into a fine powder and keep aside.
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Soak the tur dal in water for one hour and take it in a cooker pour 3/4 glass water and boil for 10 minutes and switch off. After the pressure decreases remove the lid and take only the dal water into a dish.
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Then wash the tomatoes and cut them into medium pieces and wash the tamarind with water and boil both in a dish and when the tomatoes get mushy switch off let cool and mash the tomatoes and tamarind thoroughly and filter the juice and keep it
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Now add this juice to the dal water add salt, turmeric and chili powder. In a pan add oil and add tempering ( 1 tsp of mustard and cumin seeds, 1 tsp of channa and urad dal and 5 curry leaves ) when it starts to splutter add it to the tomato juice.
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Boil the tomato and dal water on slow flame add the rasam powder and mix well and bring to a boil, let boil for 2 minutes and switch off, garnish with coriander leaves. You can serve this hot with steaming hot rice and ghee, Yummy.
