Mysore Rasam recipe
Thuvar dhall 1/2 cup
Tamarind 1 t-spoon
Dried coconut small piece
Corriander seeds 3 t-spoon
Pepper 1/2 t-spoon
Cumin seeds 1/2 t-spoon
Red chilli 2
Clove 2
Cinnimon stick small piece
Cooking Oil 2 t-spoon
Mustard 1/4 t-spoon
Hing a pich
Curry leaves a few
Ghee 1/2 t-spoon
Salt 1 t-spoon (or to taste)
Cook thuvar dhall with 3 cups of water and keep it aside.
Fry corriander seeds, pepper, cumin seeds, red chilli,
cloves, cinnimon stick and dried coconut in oil.
Wet grind the above mixture.
Bring 2 cups of water to a boil, and add tamarind paste,
turmeric and salt to this.
Let it boil for a few minutes.
Now add the ground mixture,
and cooked thuvar dhall and let it cook for 5-10 minutes.
Heat some ghee,
splutter mustard, then add hing,curry leaves and add this to the rasam.
|
Indian all time Recipes
Indian Regional Recipes
Accompaniments with Food
Indian Sweets Recipes
More Recipes
Special Features
