Friday, May 7, 2010

Mysore Rasam

MYSORE RASAM

Ingredients:
tuvar dal - 1/2 cup
tomatoes - 1 (chopped)
tamarind extract - 1/2 cup
salt to taste
hing - 1/4 tsp
mustard seeds - 1 tsp
urad dal - 1 tsp
curry leaves - 10 - 15
turmeric powder - 1/4 tsp
rasam powder - 2 tsp
corriander leaves - 1 tsp (finely chopped)
garlic - 4 - 5
oil - 1 tsp

To grind to a paste:
(roast the ingredients in ghee and grind to a fine paste)
ghee - 2 tsp
dania - 1 tsp
red chillies - 2
pepper - 1 tsp
coconut grated - 1 tsp
jeera - 1 tsp



Method:
- in a pressure pan cook dal, tomatoes, salt, garlic,tamarind juice, hing , turmeric powder till they are mushy
- then add the ground paste to the dal
- in a pan add oil
- add the mustard seeds, urad dal, red chillies, curry leaves and fry
- add the boiled dal mixture, add the rasam powder and the corriander leaves
- bring it to a boil and serve

1 comment:

Priti said...

Never made rasam with parup...looks gr8