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1) Mysore Rasam :
Dhal 1/4 cup well cooked and diluted.
Tomatoes, medium sized 2
Tamarind (imli) a small lemon size
Turmeric powder 1/4 tea spoon
Hing 1/4 tea spoon
Salt to taste.
Coriander leaves 3 tea spoons chopped fine
Finely chopped - 1/2 tomato.
Seasoning: Ghee 1 tea spoon with 1/2 tea spoon
Dhania 2 tea spoons
Thur dhal 1 tea spoon
Coconut grated 3 tea spoon
Jeera 1/4 tea spoon
Black Pepper 1/4 tea spoon
Red Chillies 5 to 6
Roast the above items in ghee and grind finely.
Soak tomatoes in hot water and crush them. Extract the
imli pulp adding warm water and add the crushed
Add turmeric powder, salt, hing and the finely grounded
masala paste. Allow the mixture to boil well. Add the
diluted dhal and bring to boil. Add Coriander leaves and
a few pieces of finely chopped tomatoes before
removing from fire.
Season with ghee and mustard.
Serve hot with rice. Vadas can also be soaked and
served as RASAM VADA