Mysore Rasam

Ingredients :
½ cup toovar dal
3 teaspoons corriander seeds
½ teaspoons pepper
½ teaspoons cumin seeds
2 red chillies
2 clove
a small piece cinnamon stick
1 teaspoons imli
2 teaspoons cooking oil
small piece of dried coconut
¼ teaspoons mustard
a pinch hing
a few curry leaves
½ teaspoons ghee
1 teaspoons salt to taste

Method :
Cook toovar dal with 3 cups of water and keep it aside.
Fry 2 teaspoons of toovar dal, coriander seeds, pepper, cumin seeds, red chilli, cloves, cinnamon stick and dried coconut in oil.
Wet grind the above mixture.
Keep 2 cups of water to boil, and add imli paste, haldi and salt to this.
Allow it to boil for a few minutes. Now add the ground mixture, and cooked toovar dal and let it cook for 5 to10 minutes.
Heat some ghee and put the mustard in it.
When they crackle put hing, curry leaves and add this to the rasam.

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