Monday, November 16, 2009

Mysore Rasam

1/2 cup Tur Dal2 tsp Dhania SeedsGhee
2 medium Tomatoes1 tsp Tur DalSalt
Tamarind3 tsp Grated Coconut
1 tsp Jeera
1/2 tsp Black Pepper
5-6 Dry Red Chillies
1 tsp Mustard Seeds
1 pinch Turmeric
1 pinch Hing
4-6 Curry Leaves
1 tsp Jaggery
Fresh Dhania

Roast the dhania seeds, tur dal, jeera, pepper, red chillies, coconut in ghee until they lose their raw smell.
Grind this into a very fine thick paste using 1/2 cup water.
Finely chop the tomatoes and crush them lightly by hand in 1 cup warm water.
Make an extract of a lemon sized ball of tamarind in about 6 cups of water.
Boil the tomato in the tamarind water with turmeric, jaggery and salt.
Add the ground paste and simmer on medium heat until it reduces to about 5 cups.
Pressure cook the Tur Dal in 2 cups water and mash lightly.
Add the tur dal to the rasam and turn off the heat.
In a skillet, splutter the mustard seeds, jeera, hing and curry leaves in ghee.
Add this tadka to the rasam.
Garnish with Fresh Dhania and serve.

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