Tag: Rasam

MYSORE RASAM

INGREDIENTS

Kandi pappu [toor dal] – 1/2 cup

Tomatoes – 3 medium size cut into 4 pieces

Water – 4 cups

Tamarind juice – 1/3 cup

Salt – 1 1/2 tbsp

Turmeric powder – 1/2 tsp

Finely chopped coriander leaves – 2 tbsp

Curry leaves – few

*for masala powder

Coriander seeds – 2 tbsp

Black pepper corns – 2 tbsp

Chana dal – 2tbsp

Cumin seeds – 1 tbsp

Garlic – 6 to 8 cloves

Dry red chillies – 4 [adjust according to your spice level]

*For talimpu

Ghee – 1tsp

Oil – 1tsp

Finely chopped onion – 1 small size

Mustard seeds – 1 tsp

Cumin seeds – 1tsp

Fenugreek seeds – 1/2 tsp

Garlic – 4 cloves mashed

Dry red chillies – 4

Curry leaves – few

Asafoetida – 1/4 tsp

METHOD

  1. Wash kandi pappu and pressure cook with tomatoes and 2 cups of water till soft.
  2. Allow the pressure to release naturally and blend it to a fine paste.
  3. Add 2 cups of water, turmeric powder, few curry leaves, salt and tamarind water.
  4. Bring it to a boil. Meanwhile in a grinder jar, add chana dal, black peppercorns, cumin seeds and coriander seeds.Grind to a powder.
  5. Then, add garlic and red chillies. Grind it to a coarse powder.
  6. Dilute the powder with water and pour it over the boiling dal.
  7. Bring it to boil on medium flame till the raw smell of the masala fades away.[6 to 7 minutes ]
  8. Add finely chopped coriander leaves and check out the seasoning.
  9. For talimpu, heat ghee and oil in a pan. Add finely chopped onions.
  10. Fry for a minute. Then, add all the remaning ingredients one by one.
  11. Fry for a minute and then add asafoetida and fry for 5 seconds. Add this talimpu to the prepared rasam.
  12. Boil for 5 more minutes on medium flame and switch off the flame.
  13. Serve hot with rice and papad.