Rasam - South Indian

Ingredients

Two table spoon tur dal, cooked as above. After cooking, it will be around 0.5 cups, including water. Stir it so that all the dal dissolves in water.
Chopped tomato-Half or one (You can put two tomatoes and avoid Tamarind entirely)
Mustard- 20 grains
Cumin- 10 grains
Butter- Half tea spoon
Curry leaves (You get this in Indian store) or Coriander leaf
Tamarind- Half teaspoon, dissolved in warm water (and remove all solid, after maxing well with hand). The volume should be now 2 cups
Rasam powder- One teaspoon (if you want mild) or two teaspoons (medium spicy)
Salt

Rasam - South Indian by bharathiya

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Mysore Rasam - South Indian

Ingredients

for mysore rasam masala powder:

2 tsp coriander seeds / daniya seeds

½ tsp cumin seeds / jeera

2 tsp chana dal

½ tsp black pepper / kali mirch

2 dried kashmiri red chilli

¼ cup coconut, fresh / desiccated / dry

other ingredients:

2 medium sized tomatoes, finely chopped

1 cup tamarind juice

few curry leaves

¼ tsp turmeric powder / haldi

salt to taste

½ tsp jaggery, optional

1 cup cooked toor dal

2 cups water, add as required

for tempering:

2 tsp oil

¾ tsp mustard seeds / rai

generous pinch hing / asafetida

2 dried red chilli

few curry leaves

2 tbsp coriander leaves, finely chopped

Mysore Rasam - South Indian by bharathiya
 

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