Mysore Rasam

I make this Rasam when my family is bored of the usual Rasam. It has a unique taste and hope you like this recipe.

To Grind

1.     Kadalai Paruppu(Chana Daal) – 1 tablespoon

2.     Coriander Seeds – 1 tablespoon or you could add more

3.     Red Chillies/Green Chillies – about 4

4.     Curry leaves

Procedure

5.     Fry the above in oil and let it cool down. Grind them in mixie.

6.     In the bowl, boil water, add tamarind paste or tamarind juice.

7.     Add Salt, Hing and Curry leaves. Let the raw taste of tamarind go away

8.     Add the ground paste and let it boil only for 2 minutes.

9.     Add Boiled and mashed Toor Daal(Tuvaram Paruppu) and let it boil for another 1-2 minutes

10.  Now add seasoning with Ghee, Mustard seeds, Hing and Curry leaves and Switch off.