July 4, 2014

Mysore Rasam

It really gets boring to have a lunch which is almost the same everyday. But what else do we do, thats the staple diet. So atleast to bring in variety today we had mysore rasam, instead of the usual Dal Rasam. The Dried Coconut (Kopra) adds a totally new dimension to the rasam, taste wise and color wise!!

Grated Dried Coconut - 1 tbsp
Coriander Seeds - 1 tsp
Pepper Corns - 5
Red Chilli - 1
Toor Dal - 1 tbsp
Asafoetida - a pinch
Curry Leaves - a little
Tomato - 1
Tamarind - of the size of a lemon
Salt to  taste
Ghee - 1 tsp

Heat ghee, dry roast red chilli, coriander seeds, pepper corns, toor dal, asafoetida, curry leaves. Grind into a paste along with dried coconut.
Boil tamarind extract, with chopped tomatoes. Add the paste, salt and allow to boil on medium heat till raw smell is gone.
Add half a glass of water and simmer. When froth appears covering the top fully, turn off heat.
Garnish with coriander leaves and serve with rice and papad.

Bon Appetit!!