MYSORE RASAM

This is one of my favorite rasam. When I visited Bangalore we went  to Daspraksh hotel. Their Mysore rasam is very famous.  Here you go!

Ingredients:

Tamarind                                – 1 small lemon size

Toovar dhal                              – ½ cup

Small tomato                           – 1 (finely chopped)

Green chilies                            – 1 (cut silted)

Hing                                        – ½ tsp

Sea salt (Kal uppu)                     – to taste

 Chopped Curry leaves                 – 2 tbsp

Mysore rasam powder                 - 3 tbsp

Chopped ginger                            – ½ tsp

Jaggery                                         – 1 tsp

For seasonings:

Mustard seed                                  -1 tsp

Curry leaves                                     – 1 tbsp       

Urdh dhal                                       – ½ tsp

Method:

• Soak the tamarind in hot water squeeze out the juice.
• Boil the Toovar dhal with turmeric powder in a pressure cooker and keep aside.
• Take a heavy bottom vessel add cooked dhal, salt, green chillies, tamarind juice, tomato, jaggery, Hing and curry leaves.  Let it boil for 5 minutes.
• Now add rasam powder, chopped ginger and boil for 5 minutes.
• Heat the ghee in frying pan adds seasonings and fry and pour into the rasam.
• Serve hot with rice, some karaiamuthu, applam and vadaam.