Mysore Rasam

Mysore Rasam

Ingredients

·       Toor dhal                         - ½ cup

·       Big Tomato                      - 1

·       Green chillies                  - 3

·       Ginger                             - ½ inch piece

·       Turmeric powder             - ¼ teaspoon

·       Asafoetida                       - ¼ teaspoon

·       Tamarind pulp                 - 2 table spoon

·       Jaggery                           - 1 teaspoon

·       Rasam powder                        - 2 table spoon

·       Salt to taste.

Coriander leaves for Garnishing.

For seasoning

·       Ghee                               - 2 teaspoon

·       Mustard seeds                - ½ teaspoon

·       Cumin seeds                   - ½ teaspoon

·       Red Chillies                     - 3

·       Curry leaves                    - few.

Method

·       Pressure cook the toor dhal, mash it & keep aside.

·       Cut the tomato & ginger into small pieces, green chillies into length wise.

·       Add all the above ingredients into the mashed toor dhal  except rasam powder & bring it to boil for 5 minutes.

·       Add rasam powder let it boil another two minutes.

·       In the mean time heat the kadai with 2 teaspoon of ghee add all above seasonings one by one, till the mustard seeds splutter & add it to the rasam.

·       Add chopped coriander leaves, switch off the stove & close the pan with lid.

·       Now the tasty Mysore rasam is ready to serve.

·       Serve this rasam with white rice and any kind of curry or pappad.