Friday 28 September 2012

Mysore Rasam


Ingredients: 
  • Toor dal(yellow pigeon peas) 2tsps
  • Tomato 2 chopped 
  • Red chilli 1
  • Grated coconut 2tsp
  • Oil
  • Pepper corn 8-10
  • Coriander seeds 2tsp
  • Fenugreek seeds 1/4tsp
  • Asafoetida
  • Cumin seeds 3tsp
  • Mustard seeds 1tsp
  • Curry leaves
  • Coriander leaves
  • Turmeric powder
  • Garlic cloves 2-3
  • Lemon sized Tamarind
  • Salt 
  • Sugar as per taste
Preparation:
  • Pressure cook toordal and tomato.
  • Roast red chilli, coriander seeds, pepper corn, cumin seeds, fenugreek seeds, curry leaves, coconut and  garlic cloves.
  • Grind roasted ingredients, cooked toordal and tomoto with tamarind.
  • Temper this with mustard seeds,cumin seeds,curry leaves, coriander leaves, asafoetida and turmeric powder. Add water, salt and sugar. Boil it for 5-10mins.

 


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