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Recipes

Mysore Rasam By Preetha


May 19, 2014

PREPARATION TIME

COOKING TIME

SERVES

2

PREPARATION LEVEL

Easy

INGREDIENTS

    Ingredients for the paste
    Hing- a pinch
    Curry leaves
    Coriander seeds- 1 tbsp
    Dried red chillies- 3 to 4
    Black pepper- ½ tsp
    Cumin seeds- ½ tsp
    Chana dal- 1 ½ tsp
    Khopra/dried coconut- 2 ½ tbsp, chopped
    Other ingredients
    Tamarind- small gooseberry sized, soaked in water
    Haldi- a pinch
    Salt
    Curry leaves
    Coriander leaves, chopped
    Mustard seeds- 1 tsp
    Ghee- 1 tsp
    Oil- 1 tsp
    Tomato- 1 large, chopped
    Toor dal- 2 tbsp, boiled with 1 cup water
    Water

DIRECTIONS

The Indian version of the hot soup during winter, Mysore Rasam is a perfect solution to cure your cold. Made with an array of spices and given body by dal water to make it healthy and nutritious.

Method:

1. In a heated pan, add in oil, hing, curry leaves, cumin, pepper, chilies, coriander seeds, chana dal, coconut and mix well.

2. Blend this into a paste with the help of a blender.

3. In a saucepan, add in tamrind, water, turmeric, tomatoes and let it boil.

4. Add in dal water, currry leaves, tomatoes and let it boil.

5. Add in the paste along with coriander and salt and mix well.

6. For the tadka, add in oil in a pan, along with mustard seeds and curry leaves and add it to the rassam.

6. Serve hot.

About Preetha SrinivasanFollow On

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Preetha’s endeavour is to promote south Indian cuisine through her YouTube channel, Dakshin Curry. She absolutely loves curry leaves, and can fit them happily into in any recipe. For those of you who curse the poor thing, dry roast and powder them or use them in your dishes and enjoy the health benefits she says.

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