Mysore Rasam Recipe How To Make Rasam With Toor Dal

Mysore Rasam

You all know that in a typical south indian menu you cannot miss a ladleful of Rasam. It is one of the basic and simple recipe. But do you know that many people struggle to make a perfect rasam. One of those people is my mum. I don’t know why, but she is very poor in making a good rasam. She always ask me to make rasam. In this blog you can find my a few types of rasam. This one is a addition to that..The origin of this dish is from Karnataka. It is quite a famous one in their region. In this recipe spices are freshly roasted and ground and then added along with cooked dal..There is something special in those fresh spices which takes your daily food to the next level. I hope you like it. So here you go for the step by step recipe with pictures.

Ingredients for Mysore Rasam

Tomato-2 chopped Toor Dal / Tuvaram Paruppu – 1 cup Cooked Tamarind-a small lemon size( mixed with 1 cup of water) Salt to taste Coriander leaves / Cilantro-for garnishing Oil-1 tblspn

For Roasting and Grinding:

Coconut-4 tblspn Channa dal / Kadala Paruppu-1 tblspn Coriander seeds / Malli-2 tblspn Dry Red Chilli-4 Pepper-1 tsp Oil-1 tblspn Asafoetida / Hing / Kaya podi- ¼ tsp

For Seasoning:

Oil-1 tblspn Mustard seeds / Kaduku-1 tsp Cumin seeds / Jeerakam-1 tsp Curry leaves - 1 sprig

How to Make Mysore Rasam

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