Mysore Rasam

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Serves
6
Preparation Time: 30 minutes
Cooking Time: 5 minutes
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Preparation Method

  • Pressure cook toor dhal and keep aside.
  • Soak tamarind and extract the juice.
  • Heat a pan with a teaspoon of Idhayam Sesame Oil.
  • Add coriander seeds, channa dhal, four red chilli and fry.
  • Allow it to cool.
  • Pound the fried spices in a mixer.
  • Mash the toor dhal.
  • Combine mashed toor dhal, tamarind extract, water, asafoetida in a vessel and allow it to boil.
  • Add salt and coriander leaves. Remove from fire and keep aside.
  • Heat rest of the Idhayam Sesame Oil in a pan.
  • Add mustard, with it splutters add fenugreek, rest of the chilli, curry leaves and pour the toor dhal mixture.
  • Stir well and allow it to boil.
  • Remove from fire and serve with steamed rice.
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