mysore rasam is filled with flavours of indian spices.it is so tasty than regular tomato rasam. Few days back my cousin told me about this recipe immediately I tried and it turned out great.......thanks to my cousin for suggesting this recipe.
I adopted this recipe from varevah.com, it turn to be delicious....my whole family loved it. I served this with white rice along with Andhra fish fry ,combination was so good....
I hope you like this recipe and give it a try.....
Ingredients :
Medium size tomatoes : 2
Toor dal/kandi pappu : 1/2 cup
Tamarind juice : 1 cup
Grated fresh coconut : 2 table spoons
Dried red chillies : 5
jaggery : small piece
Curry leaves : 2 strings
Cumin seeds/jeera : 1 tea spoon
Coriander seeds /dhaniyalu : 1 table spoon
Chana dal/chanaga pappu : 1 table spoon
White lentils/urad dal/minapappu : 1 table spoon
black pepper corns : 1 tea spoon
Salt to taste
Turmeric powder : 1/2 tea spoon
Coriander leaves : as needed
For Tempering :
Curry leaves : 1 string
Ghee : 1 table spoon
Cumin seeds/jeera : 1/2 tea spoon
Mustard seeds : 1/2 tea spoon
Green chilly : 1
Method :
First blend tomatoes into fine puree and keep a side
Now take a pan add urad dal/minapappu,chana dal/chanaga pappu,coriander seeds,cumin seeds,red chillies,pepper corns ,Curry leaves and roast for 2 to 3 minutes then add 1 table spoon of Grated coconut and saute for few seconds and switch of the flame.
Now let it cool completely and blend into a fine powder.
Now wash and cook toor dal into soft and mash it then add tamarind juice,tomato puree,salt, turmeric powder and jaggery ,green chillies and add 400 to 500 ml of water let it boil. Then add blend masala powder and cook for 5 to 10 minutes on medium flame and switchoff the flame
Now heat a pan add ghee then add mustard seeds and jeera let them crackle then add curry leaves and hing then add this tempering to rasam and cover the lid
Now add some grated coconut and coriander leaves and serve.
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