Saturday, December 04, 2010

Mysore Rasam


Tamarind - lemon size

Tomato - 1

Dhal water - 1 cup



Dry roast and grind:

Tuvar dhal - 1 tsp

Red chilli - 1

Dhaniya - 1 tsp

Pepper - 1/2 tsp

To temper:

Mustard seeds - 1/2 tsp

Curry leaves - few

Red Chilli - 1

To garnish:

Coriander leaves - few.


1. Mash/ Cut tomatoes.

2. Mix water with tamarind and drain the puree and take about 1 cups.

3. In a kadai, boil tamarind water along with tomatoes for 2 minutes.

4. Add dhal water, grounded powder, salt.

5. When it is about to froth, remove.

6. Temper and garnish with coriander leaves.


a). You can roast with oil/ ghee and then powder. It gives some different taste.

b). I used Moong dhal water to this rasam.

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