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. |
|
No comments:
Post a Comment