Mysore Rasam2 recipe,video recipe,how to make Mysore Rasam2 recipe

Mysore Rasam


Author Sowmya Servings 0 persons
Published February 06, 2008 Cooking Time (mins) 15
Main Ingredient tamarind Preparation Time 10 mins

Description
Mysore rasam is a rich variety rasam used in many marriage and occasions. It is a very simple but very tasty dish.

Ingredients of Mysore Rasam

Ingredient Name Quantity Unit
Coconut  1 Cup
Tamarind  1 To Taste
Coriander leaves  1/2 Cup
Mustard Seeds  1 Teaspoons
Ghee  2 Teaspoons
cumin seeds  1.5 Teaspoons
Coriander seeds  1 Teaspoons
Pepper or milagu  5 Piece
Red chilli  3 Piece
Toor dal  1 Cup
Tomato  1 Piece
Turmeric Powder  1/2 Teaspoons
Hing  1/2 To Taste
Curry leaves  10 Leaf


Directions
1. Boil 1/2 cup toor dal with 1.5 cups of water and little turmeric in a pressure cooker 2. Fry 5-6 spoons of Toor dal + 2 red chilli + 5 milagu + 1 spoon coriander seeds + 1/2 spoon cumin seeds and grind it along with 3/4 cup grated coconut 3 Heat a pan, add tamarind paste and add tomato 4 Once it starts boiling, Add turmeric powder, hing, curry leaves 5. Once it boils for 2-3 minutes, add the grinded mixture 6. Add toor dal boiled in pressure cooker 7. Heat ghee in a pan and cumin seeds and red chilli and add the tampering to the rasam 8. Remove from heat and Close the rasam with a lid after adding coriander leaves. 9. Add little shredded coconut and coriander seeds crushed on top to give a good smell. (this step is optional) 10. Mysore rasam is ready to be served.
About Recipe
How to make Mysore Rasam
(1 ratings)
1 reviews so far
prep time
15 mins
Cook time
10 mins
Total time
25 mins
Mysore Rasam
Restaurant Style Mysore Rasam
Author : Sowmya
Main Ingredient : tamarind
Servings : 0 persons
Published date : February 06, 2008
Ingredients used in Mysore Rasam
→ Coconut 1 Cup.
→ Tamarind 1 To Taste.
→ Coriander leaves 1/2 Cup.
→ Mustard Seeds 1 Teaspoons.
→ Ghee 2 Teaspoons.
→ cumin seeds 1.5 Teaspoons.
→ Coriander seeds 1 Teaspoons.
→ Pepper or milagu 5 Piece.
→ Red chilli 3 Piece.
→ Toor dal 1 Cup.
→ Tomato 1 Piece.
→ Turmeric Powder 1/2 Teaspoons.
→ Hing 1/2 To Taste.
→ Curry leaves 10 Leaf.
How to make the recipe:
1. Boil 1/2 cup toor dal with 1.5 cups of water and little turmeric in a pressure cooker 2. Fry 5-6 spoons of Toor dal + 2 red chilli + 5 milagu + 1 spoon coriander seeds + 1/2 spoon cumin seeds and grind it along with 3/4 cup grated coconut 3 Heat a pan, add tamarind paste and add tomato 4 Once it starts boiling, Add turmeric powder, hing, curry leaves 5. Once it boils for 2-3 minutes, add the grinded mixture 6. Add toor dal boiled in pressure cooker 7. Heat ghee in a pan and cumin seeds and red chilli and add the tampering to the rasam 8. Remove from heat and Close the rasam with a lid after adding coriander leaves. 9. Add little shredded coconut and coriander seeds crushed on top to give a good smell. (this step is optional) 10. Mysore rasam is ready to be served.

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