Ingredients:
Tamrind Paste -1 tsp
Tomatoes - 2 big and ripe(finely chopped)
Mysore Rasam Powder - 3 tsp
Thoor Dal - 1/4 cup
Turmeric Powder - 1 pinch
Salt to taste
To Temper
Ghee - 1tsp
Mustard Seeds - 1/2 tsp
Jeera - 1 tsp
Curry Leaves - 2 sprigs
Freshly grated coconut - 2 tsbp
Red Chillies - 1 or 2
To garnish
Coriander Leaves - 1/4 cup finely chopped.
Method
Add water to the Tamrind paste and make it watery. Add salt, turmeric powder, hing, tomatoes and mysore rasam powder to the Tamrind paste and let it boil till the raw smell goes off.
Mix 1 1/2 cups of water to the cooked toor dal and make it quite watery. When the tamrind mixture comes to a boil add the toor dal water to it and when it starts bubbling remove from flame.
In a laddle add ghee and when hot add mustard seeds. When it splutters add Jeera, coconut and red chillies. Sprinkle the curry leaves on the rasam and on top of it pour the tempered ghee.
Decorate the rasam with chopped coriander leaves.
Note:
Instead of using the stored Rasam powder, one can fry the ingredients fresh (use fresh coconut instead of copra), and grind it and use it.
Tamrind Paste -1 tsp
Tomatoes - 2 big and ripe(finely chopped)
Mysore Rasam Powder - 3 tsp
Thoor Dal - 1/4 cup
Turmeric Powder - 1 pinch
Salt to taste
To Temper
Ghee - 1tsp
Mustard Seeds - 1/2 tsp
Jeera - 1 tsp
Curry Leaves - 2 sprigs
Freshly grated coconut - 2 tsbp
Red Chillies - 1 or 2
To garnish
Coriander Leaves - 1/4 cup finely chopped.
Method
Add water to the Tamrind paste and make it watery. Add salt, turmeric powder, hing, tomatoes and mysore rasam powder to the Tamrind paste and let it boil till the raw smell goes off.
Mix 1 1/2 cups of water to the cooked toor dal and make it quite watery. When the tamrind mixture comes to a boil add the toor dal water to it and when it starts bubbling remove from flame.
In a laddle add ghee and when hot add mustard seeds. When it splutters add Jeera, coconut and red chillies. Sprinkle the curry leaves on the rasam and on top of it pour the tempered ghee.
Decorate the rasam with chopped coriander leaves.
Note:
Instead of using the stored Rasam powder, one can fry the ingredients fresh (use fresh coconut instead of copra), and grind it and use it.
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