Sunday, 1 December 2013

Mysore rasam

    At first, I would thank you guys for linking delicious recipes to my giveaway.  Planning to announce winners next week-end.  Secondly, I just bumped into CCC in Srivalli's blog.  Cooking from cookbook challenge was soo interesting for me to approach.  Thanks to Srivalli for adding me here.  The first post I am going to make is Mysore rasam, from Nita Mehta's 'Quick & Easy Pressure cooking'

 
Rasam is an soupy, watery dish, usually had at the end of South-Indian meal.  Rasam also aids in digestion.  What differs mysore rasam from normal ones, is the delicate balance of sweet-tangy-spice notes.  The unique addition of jaggery teams up with divine aroma of the ghee, isn't it great??  Let us view the recipe


Preparation time: 20 minutes
Cooking time: 35 minutes
Serves: 4

Ingredients required

For rasam powder
  • 2 tsp grated coconut
  • 10-12 curry leaves
  •  3 tsp whole dhanya seeds
  • 1/2 tsp whole cumin seeds
  • 1/2 tsp fenugreek seeds/methi
  • 1 tsp oil
other
  • 1/2 cup tuvar dal
  • 200 gms of tomatos,chopped
  • Pinch of haldi/turmeric powder
  • Extract from marble sized imli/tamarind ball
  • 1/2 tsp grated jaggery/gur
  • Pinch of hing/perungayam
  • Salt, to taste
  • Coriander leaves, to garnish
  • 1 tsp ghee

Method

 
At first, soak the dal.   Dry roast all ingredients given under rasam powder.  Cool them, blend into fine powder.  Keep aside.  Also pressure cook the dal, for two/three whistles till done.  Keep aside.
To proceed, combine mashed dal with one cup of water, tomatos, haldi, salt, tamarind extract, jaggery in kadaai.  Cook on simmer flame for ten minutes. 
 
 

 
Afterso, add powdered rasam powder, hing.  Simmer for five minutes.

 
Drizzle in desi ghee, and add coriander leaves.  When it becomes frothy,  switch off the flame.

 
Serve hot with rice.  Enjoy  :)

 
Linking this to CCC Challenge from Srivalli's page
 
 

 

 
 

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