Tuesday, August 21, 2012

Mysore rasam

4 tablespoons Tur dal
Turmeric - 1/4 teaspoon
Tamarind - 1 lemon sized ball ( soaked in a cup of warm water)
Tomatoes - 3 medium, pureed
Hing - 2-3 generous pinches
Sambhar powder - 1 teaspoon
Powdered Jaggery - 1 tsp

For the powder
1/4 cup coconut ( grated )
dhania seeds - 1 teaspoon
tur dal - 1 teaspoon
chana dal - 1 teaspoon
red chillies -  2 ( to taste)
pepper - 1/2 teaspoon
jeera - 1/2 teaspoon

For the tempering
Ghee - 1.5 teaspoons
mustard - 1/2 spoon
hing - a pinch
curry leaves -a few
red chilly - 1
coriander leaves for garnishing

Cook the tur dal in 2 cups of water with turmeric until completely soft. churn and set aside.
While the dal is cooking, roast the ingredients for the powder ( except coconut and jeera) until fragrant
Turn off the stove and add coconut and jeera - cool and grind to a powder - not too coarse, not too fine
While the roasted spices are cooling, extract 1.5 cups of juice from the tamarind and boil it with the tomato puree, hing and salt until the raw smell disappears
Add sambhar powder and prepared rasam powder and powdered jaggery and boil for 5 minutes more
Add the dal ( it should be watery/soupy ) and heat until a yellow foam appears on the surface. do not allow the rasam to bubble/boil.

For the tempering 
Heat the ghee in a small kadhai
Sputter the mustard and add the chilly
When the chilly turns bright red, add the hing and curry leaves
Sizzle this over the ready rasam
Garnish with finely chopped coriander leaves

Recipe Courtesy: Shalini via Dailysamayal

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