MYSORE RASAM :
Ingredients:
Tamarind - 1 medium lemon size, Tomato - 2 nos., Red chilli - 4 nos., Pepper - 3/4 teaspoon, asafoetida - 2 katti (app. size of 1 kottai paaku), bengalgram dhal (kadalai parupu) - 1 1/2 tablespoonful, coriander seeds (kothamalli vidhai) - 2 tablespoonful, jeeragam - 1 teaspoon, kopparai - 1 teaspoon (if available) , turmeric powder - 1/2 teaspoon, salt, curry leaves - 1 arc, chopped coriander leaves - 2 tablespoonful , jaggery (vellam) - 1 teaspoon, cooked dhal - 1 cup.
Preparation:
1. Make tamarind puree - approximately 2 and half tumblers.
2. Cut one tomato into small pieces and add to the puree.
3. Add salt, turmeric powder and curry leaves, mix and keep on the stove.
4. Fry redchilly 4 nos, pepper 3/4 tsp, asafoetida 2 katti , bengalgramdhal 1 1/2 tbsp, coriander
seeds 2 tbsp and finally add jeeragam 1 tsp and kopparai 1 tsp. Make a coarse powder of these.
5. After the tamarind mix is boiled for 4 mins mix the coarsely ground powder in little water and
add it to the boiling rasam.
6. Allow it to boil with stirring now and then for about 4 to 5 mins.
7. Mix cooked dhal in about 2 and half tumblers of water and transfer it to the boiling rasam.
8. Add more water to the rasam if required .
9. Simmer the stove and allow the froth to appear on top of the rasam.
10. When it is about to boil, remove from stove and garnish with coriander leaves and 1 tomato
finely chopped.
11. Splutter mustard seeds 1 spoon and little curry leaves in 1 spoon of ghee and add it to the
rasam.
Mix and serve rasam for each serving to get tasty mysore rasam.
Ingredients:
Tamarind - 1 medium lemon size, Tomato - 2 nos., Red chilli - 4 nos., Pepper - 3/4 teaspoon, asafoetida - 2 katti (app. size of 1 kottai paaku), bengalgram dhal (kadalai parupu) - 1 1/2 tablespoonful, coriander seeds (kothamalli vidhai) - 2 tablespoonful, jeeragam - 1 teaspoon, kopparai - 1 teaspoon (if available) , turmeric powder - 1/2 teaspoon, salt, curry leaves - 1 arc, chopped coriander leaves - 2 tablespoonful , jaggery (vellam) - 1 teaspoon, cooked dhal - 1 cup.
Preparation:
1. Make tamarind puree - approximately 2 and half tumblers.
2. Cut one tomato into small pieces and add to the puree.
3. Add salt, turmeric powder and curry leaves, mix and keep on the stove.
4. Fry redchilly 4 nos, pepper 3/4 tsp, asafoetida 2 katti , bengalgramdhal 1 1/2 tbsp, coriander
seeds 2 tbsp and finally add jeeragam 1 tsp and kopparai 1 tsp. Make a coarse powder of these.
5. After the tamarind mix is boiled for 4 mins mix the coarsely ground powder in little water and
add it to the boiling rasam.
6. Allow it to boil with stirring now and then for about 4 to 5 mins.
7. Mix cooked dhal in about 2 and half tumblers of water and transfer it to the boiling rasam.
8. Add more water to the rasam if required .
9. Simmer the stove and allow the froth to appear on top of the rasam.
10. When it is about to boil, remove from stove and garnish with coriander leaves and 1 tomato
finely chopped.
11. Splutter mustard seeds 1 spoon and little curry leaves in 1 spoon of ghee and add it to the
rasam.
Mix and serve rasam for each serving to get tasty mysore rasam.
one person who has now knowledge about cooking,wants to start from rasam{easy and simple to do}, if she read and start doing any rasam step by step as you said in your recipe,the resultant rasasm will be an unbelievably good and tasty. if anyone start preparing the varieties of rasam will defenetly be an expert.
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