Mysore Rasam

Mysore Rasam

Ingredients (Serves 3-4)

Pepper (Milagu) – 10-15

Bengal gram – 2 tbsp

Dhaniya – ½ spoon

Red chilli – 6

Jaggery – ½ small cup

Dry coconut scrapings– 2 tbsp

Tamarind (Lemon size)

Toor Dhal – 1 cup

Curry leaves – to taste

Ghee – to fry

Hing – to taste

Cooking method

1.      Take a kadai, add 1 tbsp of ghee, pepper, hing, Bengal gram, dhaniya, red chillis. Fry till golden brown.

2.      Add the dry cocnut scrapings finally and sauté.

3.      Keep aside till it cools

4.      Grind to a smooth paste

5.      Pressure cook the toor dhal with turmeric powder.

6.      Soak the tamarind in water and drain the tamarind puree in a vessel and salt, jaggery, turmeric powder, and allow to boil

7.      Add the ground masala with 1 cup of water

8.      Take the cooked dhal from the cooker and churn it well with water and add with the other contents.

9.      Add curry leaves, hing and allow to boil

1.     Add seasonings (mustartd)

1.    Delicious Mysore rasam ready to be served!!