This is yet another variety of rasam. Here I am going to explain how to make Mysore Rasam without coconut. Generally most of the people used to add grated coconut and fry it with other grinding ingredients. But without coconut also we can make mysore rasam. Now Lets see the recipe...
![Mysore Rasam]( "Mysore Rasam") |
| Mysore Rasam |
| Preparation Time | 5 mins |
| Cooking Time | 20 mins |
| Yield | 4 Cups |
Ingredients:
| Tamarind | 1 small lemon size |
| Thur dal | 2 tablespoon |
| Salt | To Taste |
| Hing | 1/4 teaspoon |
| Coriander Leaves | Few |
Ingredients For Grinding:
| Channa dal/Bengal Gram dal | 2 teaspoon |
| Coriander Seeds | 2 tablespoon |
| Pepper | 1/4 teaspoon |
| Red Chilli | 2 |
| Oil | 2 teaspoon |
Ingredients for Seasoning:
| Mustard Seeds | 1 teaspoon |
| Red Chilli | 1 |
| Curry Leaves | Few |
| Ghee | 2 teaspoon |
Method:
- Pressure cook the thur dal till soft and smash it and keep it aside
- Soak tamarind in water and extract the juice and take it in a heavy bottomed vessel. Add chopped tomatoes to the extracted tamarind juice and keep it in flame. Add hing and let the mixture boils till the raw smell of tamarind goes off
- Take a pan and keep in flame. Add oil and when the oil is hot, add red chillies, coriander seeds, channa dal and fry it till the dal turns golden brown color
- Take this in a mixer along with pepper corns and grind it to a nice powder
- When the raw smell of tamarind goes off, add the smashed dal and adjust the water content. Allow the rasam in flame till we get froth. Remove the rasam from flame
- Add the ground rasam powder and mix it well
- In a separate pan, add ghee and when it is hot, add mustard seeds. When the mustard seeds starts to sputter, add broken red chilli and fry for 10 seconds and add broken curry leaves and fry for a second
- Add this to the rasam. Garnish the mysore rasam with fresh coriander leaves
- The yummy spicy mysore rasam is ready to serve with hot rice.
![Mysore Rasam]( "Mysore Rasam") |
| Mysore Rasam |
