Mysore rasam is a delicious recipe made with coconut, tamarind extracts, spices and rasam powder.
Serving size: 5
Time taken: ½ hour
Ingredients for the dish:
Pepper: 1 spoon
Coriander seeds: 1 spoon
Channa dal (white chick peas): 1 spoon
Red chillies: 2
Coconut: ½ cup
Tamarind: small lemon size
Toor dal (yellow lentil): ¼ cup (cooked)
Preparation method:
Fry pepper, coriander seeds, channa dal, red chilli in a pan. Add coconut to it and heat it little. Take the ingredients and grind them to powder. Take tamarind and rinse it with water to extract the juice completely by repeatedly adding and rinsing with water. Add salt to the extracted juice and put the powdered ingredients into it in a vessel. Boil it for 10 minutes and then add cooked toor dal to the Rasam along with some water. Heat it for another 2-3 minutes and then serve. You can also add finely chopped tomato and coriander leaves to the preparation.