Categories: saaru/Rasam

Ingredients

• ■Red Gram (Thuvaram Parippu, Toor Dal, Arhar Dal) – Quarter cup
• ■Oil or Ghee – 1 tsp
• ■Coconut (Thenga, Nariyal), grated – 4 tsp
• ■Dried Red Chillies (Unakka Mulagu, Sukha Lal Mirch) – 3 no
• ■Coriander powder (Malli Podi, Sukha Dhania Powder) – 1.5 tsp
• ■Split Bengal Gram (Pottu Kadala, Channa Dal) – 1 tsp
• ■Black Pepper Powder (Kurumulagu Podi, Kaali Mirch Powder) – 1/2 tsp
• ■Tamarind Pulp (Puli, Imli) – 1 tbsp
• ■Tomato (Thakaali, Tamatar) – 2 nos
• ■Garlic (Veluthulli, Lahsun) – 3 to 4 cloves
• ■Turmeric Powder (Manjal Podi, Haldi) – 1/4 tsp
• ■Asafoetida (Kayam, Hing) – Quarter tsp
• ■Salt to taste
• ■Oil or Ghee – 1 tsp
• ■Mustard Seeds (Kadugu, Rai) – 1/4 tsp
• ■Cumin Seeds (Jeeragam, Jeera) – 1/2 tsp
• ■Coriander Leaves (Malliyila, Dhania Patta), chopped – 2 tsp

Directions

1. Cook Red Grams in 1 1/2 cups of water or pressure cook until 2 to 3 whistles.

2. Heat Oil in a small pan and fry the grated Coconut until it gets a golden colour.

3. Add Dried Red Chillies, Coriander powder, Bengal Gram and Pepper Powder to the fried Coconut. Fry for couple more minutes.

4. Transfer the contents from the frying pan to a grinder and powder it.

5. Boil Tamarind pulp, Turmeric powder, Asafoetida, quartered tomatoes, chopped Garlic and Salt in 2 cups of water in a vessel.

6. When the mixture boils reduce flame and simmer it for 5 minutes.

7. Add the contents from the grinder to the Vessel, stir it well and simmer it for three more minutes.

8. Add the cooked Red Grams along with 2 more cups of water to the Vessel.

9. Boil the mixture in a low flame for a minute.

10. .Pop the Mustard Seeds and Cumin Seeds in Ghee.

11. .Add this to the Mysore Rasam.

12. .Garnish Mysore Rasam with Coriander Leaves.

13. .‘Mysore Rasam’ is now ready to serve with Rice or you can even serve it as a soup..

14. Note: Using freshly ground Pepper Powder can improve the aroma of Mysore Rasam.

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