October 30, 2016

Mysore Rasam | Rasam Without Dal | South Indian Popular Mysore Rasam Recipe | Easy Rasam Recipes For Rice


Mysore rasam is karnataka special rasam - a type of thin and spicy lentil soup which is an integral part of any South Indian meal but is different from the popular sambhar.There are many version of rasam, some are made with lentil and some are made without using any lentil but tastes almost like a spicy tomato rasam.


CATEGORY- Rasam | Karnataka Specials | South indian style spicy tomato soup/stew
PREPARATION TIME- 15 MINUTES
COOKING TIME-20 MINUTES

WHAT YOU NEED
Red chilly 6 n
Coriander seeds 1 tbsp
Chana daal 1 tbsp
Pepper corns 1 tsp
Urad daal 1 tsp
Cumin seeds 1 tsp
Curry leaves few
Coconut grated 1 tb
Green chilly 2 n
Turmeric 1/2 tea spoon
Salt-to taste
Tamarind juice ¼ cup
Fresh Tomato puree ½ cup
Cooked Dal water 1 cup
Ghee 1 tsp
Mustard seeds ¼ tsp
Hing pinch
Fresh Coriander leaves chopped-few


HOW TO COOK

Heat a pan add red chilly, coriander seeds, chana dal, pepper corns, urad daal, cumin seeds, curry leaves, dry roast all the ingredients and add grated coconut, roast for a minute and let it cool down and put it into the blender and make a powder.

Heat water in a pan add green chilly, turmeric, salt,fresh tomato puree, tamarind juice, pressure cooked toor dal water (simmer the daal) put the lid on and let it boil for 5 minutes, then add ground powder, once it comes to boil add jaggery piece of you like which gives nice taste.
Heat ghee in a pan add mustard seeds, when mustard seeds splutter add cumin seeds, hing, curry leaves, and pour the tempering on the top of the rasam and add coriander chopped, grated coconut (optional) mix it and then switch off the flame.





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