Mysore Rasam | South Indian Rasam with Coconut

Cooked toor dal - 1 cup, Coriander seeds - 2 tsp, Pepper - 1/2 tsp, Chana dal - 2 tsp, Curry leaves, Coriander leaves, Hing - 1/2 tsp, Salt, Kashmiri red chilli - 3, Tamarind (lemon size), Turmeric powder - 1/2 tsp, Shredded coconut - 1/4 cup, Oil - 2  tsp, Mustar seeds - 1/2 tsp


Get all the ingredients ready.
In a pan, dry roast the coriander seeds, chana dal, kashmiri red chilli, pepper on medium flame.
Add coconut and roast.
Transfer it into a blender.
Add little water and blends into a fine paste.
In a pan add tamarind, turmeric powder, salt and add 1.5 cups of water. Cover & boil for atleast 15 minutes.
Add cooked toor dal and water. Boil for a minuteuntil dals turns frothy.
Add the grinded mysore rasam paste, salt and continue to boil for 2 minutes.
Heat the pan with oil, add mustard seeds when it splutter add hing, curry leaves and red dry chilli.
Pour over the rasam. Then, garnishing the coriander leaves.
Mysore Rasam | South Indian Rasam with Coconut is ready to serve.

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