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Friday, December 20, 2013

Mysore Rasam































Mysore Rasam is not like ordinary rasams where already ground Rasam powder is added. We need to grind the powder instantly for this rasam and thats the reason this rasam is very tasty. This Rasam often gets into lunch menu when I have guests coming in for lunch.

Ingredients:
  • 1 ladle-full Toor dal 
  • 2 medium size Ripe Tomatoes
  • 1 lemon size Tamarind
  • 1 tsp Jaggery 
  • 1/4 tsp Turmeric powder 
  • 1/4 tsp Asafoetida
  • 2 tbsp Chopped Coriander leaves
  • 2 tsp Grated coconut 
  • As per taste Salt
To Roast and Grind:
  • 2 no Dry red Chillies
  • 1 tbsp Coriander seeds 
  • 1 tbsp Channa dal 
  • 1 tsp Cumin seeds 
  • 1/2 tsp Pepper corns 
To Temper:
  • 2 tsp Ghee
  • 1/2 tsp Mustard Seeds
  • 2 spring Curry Leaves
  • 1 Red chilli
Method:

1) Pressure Cook Toor dal and mash it well and keep it aside.

2) Heat a kadai(wok) and add 1 tsp of Ghee, and Channa dal.

3) Sauté it till light brown, now add coriander seeds, cumin seeds, pepper corns and red chillies, one spring of curry leaves and sauté them.

4) Once nice aroma arises, transfer it to a bowl to cool down.

5) In the mean time, cut the tomatoes into small pieces.

6) Make tamarind paste and dilute it by adding 1 cup of water.

7) Mix tamarind paste and tomatoes and bring this to boil.

8) Let this boil for a few mins and add a pinch of turmeric powder, Asafoetida and salt.

9) Mean time grind the cooled ingredients with grated coconut.

10) Add mashed ground paste,  jaggery and  Toor dal to boiled mixture.

11) Let this rasam boil for few mins.

12) Finally add chopped coriander leaves.

13) Heat 1 tsp of Ghee in the same kadai and add mustard seeds.

14) After it crackles, add curry leaves and red chilli. Add this to Rasam.

Delicious Mysore Rasam is ready.





































Tips:


1) Instead of mashed toor dal, you can add toor dal water. To prepare this toor dal water, add 1 cup of water to mashed toor dal and whip it nicely with a whipper.Let it remain for few mins. Dal will get setteled at the bottom and water will come up. You can add this water to rasam and keep the dal aside. In-case you are doing both rasam and sambar at same time, you can add this water to rasam and add the dal to sambar.

2) In the final stage after adding all ingredients, rasam should not be over boiled. When the froth comes, you need to switch off the stove and add corriander leaves. If rasam boils for more time, the nice aroma will go off.

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