mysore rasam recipe | south indian rasam recipe with coconut
easy mysore rasam recipe | south indian rasam recipe with coconut
Servings 4 Servings
Ingredients
for mysore rasam masala powder:
- 2 tsp coriander seeds / daniya seeds
- ½ tsp cumin seeds / jeera
- 2 tsp chana dal
- ½ tsp black pepper / kali mirch
- 2 dried kashmiri red chilli
- ¼ cup coconut fresh / desiccated / dry
other ingredients:
- 2 medium sized tomatoes finely chopped
- 1 cup tamarind juice
- few curry leaves
- ¼ tsp turmeric powder / haldi
- salt to taste
- ½ tsp jaggery optional
- 1 cup cooked toor dal
- 2 cups water add as required
for tempering:
- 2 tsp oil
- ¾ tsp mustard seeds / rai
- generous pinch hing / asafetida
- 2 dried red chilli
- few curry leaves
- 2 tbsp coriander leaves finely chopped
Instructions
mysore rasam powder recipe:
- firstly, in kadai take coriander seeds, cumin seeds, chana dal, black pepper and dried red chilli.
- furthermore, dry roast the masala on low flame.
- also add coconut and roast.
- further, transfer to a blending jar and blend to fine powder.
mysore rasam recipe:
- firstly, in a large kadai take chopped tomatoes and tamarind juice.
- also add curry leaves, turmeric powder, salt and jaggery.
- cover and boil tamarind water for atleast 15 minutes.
- further add cooked toor dal and water.
- boil for a minute till the dal turns frothy.
- now add 2-3 tsp of mysore rasam powder and continue to boil for 2 minutes.
- meanwhile, in a small kadai heat oil.
- further, add mustard seeds, hing, dried red chilli and curry leaves.
- allow the tempering to splutter and pour over rasam.
- finally, serve mysore rasam garnishing with chopped coriander leaves.