Mysore Rasam (மைசூர் ரசம்)

Mysore rasam is an interesting variation of rasam. This one has a grinded mixture added to it which makes it taste very interesting and the aroma is very good. Method is actually a mixture of sambar and rasam!!!


Ingredients
Turmeric Powder – ½ tea spoon
Tamarind – 1 lemon sized ball
Tuvaram Parupu / Toor Dal– ½ cup + 1 table spoon
Coriander leaves – ¼ cup
Coriander Seeds – 1 tea spoon (crushed)
Curry leaves - 10
Ghee – 2 table spoon
Pepper – 1 tea spoon
Cumin Seeds – 1 tea spoon
Red chili - 2
Grated Coconut - ¼ cup (quantity of sambar)
Mustard Seeds – ½ tea spoon
Tomato - 1
Method
Pressure cook the ½ cup tuvaram parupu and
Fry 1 table spoon Tuvaram parupu + red chili + pepper + coriander seeds + cumin seeds and grind it along with coconut
Heat a pan, add tamarind paste and add tomato
Add turmeric powder, asafetida, curry leaves
Once it comes to a boil, add the grinded mixture
Add boiled and mashed tuvaram parupu
Heat ghee in a pan and cumin seeds and red chili and add the tampering
Close the rasam with a lid after adding coriander leaves
Add pallu pallu (thinly cut) cut coconut and coriander seeds crushed on top to give a good smell.

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