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19 April 2013,04:01 by
Savitha

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MYSORE RASAM

Preparation Method :

  • Cook Red Grams in 1½ cups of water or pressure cook until 2 to 3 whistles.
  • Heat a pan, pour 1 teaspoon of oil, Add Dried Red Chillies, Coriander powder, Bengal Gram and Pepper Powder. Fry for couple of minutes and Transfer the contents to a mixie and powder it.
  • Boil Tamarind pulp, Turmeric powder, Asafoetida, tomatoes, chopped Garlic and Salt in 2 cups of water in a vessel.
  • When the mixture boils reduce flame and simmer it for 5 minutes.
  • Add the grounded powder to the Vessel, stir it well and simmer it for 5 minutes.
  • Add the cooked Red Grams along with 2 cups of water to the Vessel.
  • Boil the mixture in a low flame for a minute.
  • Pop the Mustard Seeds and Cumin Seeds in sesame oil.
  • Add this to the Mysore Rasam.
  • Garnish Rasam with Coriander Leaves.
  • Serve with Rice.

INGREDIENTS

  • 50 grams Red Gram
  • 3 teaspoon sesame Oil  
  • 5 Dried Red Chillies
  • 2 teaspoon Coriander powder
  • 1 tablespoon Split Bengal Gram
  • ½ teaspoon Black Pepper Powder
  • 1 tablespoon Tamarind Pulp
  • 3 Tomatoes chopped into quarter
  • 3 to 4 cloves Garlic
  • ¼ teaspoon Turmeric Powder
  • ¼ teaspoon Asafoetida
  • Salt to taste
  • 1 teaspoon Mustard Seeds
  • ½ teaspoon Cumin Seeds  
  • 2 teaspoon Coriander Leaves, chopped

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