Rasam is a famous South Indian recipe. There are many types of rasam. This mysore rasam is similar to dhal rasam, but it is more thick like a Sambar. We add mashed thour dhal and little coconut to grind rasam powder. They give a thick consistency to this rasam. If you like thick rasam then this a good choice.
Thour dhal – 50 Gm. Cook along with turmeric powder and mash it. Keep it separate and keep 250 ml of dhal cooked water.
Tamarind – Amla size, take out the pulp.
Tomato – 2, grind it.
Green chilly – 1
Jaggery – 1/2 tsp
To powder :
Thour dhal, gram dhal, Coriander seeds, jeera – 1 tsp each.
Pepper – 1/2 tsp
Coconut – 1 tbs
Garlic – 5 cloves.
Salt, ghee, mustard seeds, jeera, hing curry and Coriander leaves.
Dry roast thour, gram dhals, Coriander seeds, pepper for a minute, add jeera, red chilly and roast it for a minute. Switch off and add coconut and mix well.
Grind it all to a powder, add garlic and again grind it.
Put grinded tomatoes, tamarind pulp, salt, few curry and Coriander leaves, add broken green chilly and allow it to cook for 3 minutes.
Simer the stove and add mashed thour dhal, dhal cooked water, grinded powder and jaggery. Mix well, taste it and adjust the consistency by adding water.
Now keep in medium flame and allow it to just starting boil. Do not mix in between.
While it forms fluff over it, in a tsp of ghee fry, mustard seeds, jeera, hing, curry leaves and add it to the rasam. Add Coriander leaves. Switch off. Transfer it to the serving bowl immediately and close it to retain the aroma.
Try it and enjoy. Send me your feedback and comments.
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