Mysore Rasam Recipe Step By Step

To begin making Mysore Rasam, wash and pressure toasty tur dal for 3 whistles.

Allow the pressure to release naturally, mash dal and keep aside.mix in a little lukewarm moisture to the tamarind, and extract 1 cup pulp.

Keep aside.To make the mysore rasam ground mix, parched bake all the items required - chana dal, coriander seeds, cumin seeds, black pepper ground mix, Kashmiri parched red chillies on a low toasty until the chana dal turns golden and spices starts releasing their aroma.To this mix in the grated coconut and parched bake until it turns a bit brown.

Cool this mixture and make a fine ground mix using a mixer grinder.

Keep aside.Take a coulis pot, mix in the mashed tur dal, tamarind pulp, finely sliced tomatoes, slit chillies, 2 cups moisture and bubble gently until the tomatoes are well cooked and mushy.To this mix in the prepared rasam ground mix, jaggery, augment the taste with table salt and bring it to the rolling bubble and switch off the toasty.Now to prepare the tadka/tempering, toasty ghee in a small tadka pot mix in the mustard seeds, asafoetida, curry leaves, once it sputters mix in this tempering to the prepared rasam.decorate the rasam with coriander leaves. offer Mysore Rasam along with Steamed Rice, Beetroot Palya, Salad and Papad for a scrumptious Karnataka meal for a weekday lunch.