Mysore Rasam

Ingredients

Kashniri mirch - 2 nos
Red chili - 2 nos
Black pepper - 1 tsp
Chana dal - 1.5 tsp
coriander seeds - 3 tsp
cumin seeds - 1 tsp
dry coconut - 1/4 cup
tuneric - 1/4 tsp
asafotedia pinch
Tomato - 2 chopped
Tamarind lemon size
Cooked toor dal - 1/4 cup
Jaggery


Method
1. Dry road red chili, clack pepper , chana dal and fry for 2 in
2. Add coriander seeds and cumin
3. Once cumin pops , add coconut
4. Fry till brown with a bit of ghee
5. Add asafotedia and tumeric
6. Grind the mixture to coarse powder
7. Add tomato and fry in ghee
8. Add tamarind water and required salt
9. Boil till raw smell of tamarind is gone
10. Add ground spices and bring to simmer
11. Add cooked toor dal and jaggery
12. Do tadka as usual - sallll..

свернуть