Monday, July 18, 2016

Amma's Mysore Rasam

Mysore Rasam

Soak 1/4c. dal in water for 30 mins, then pressure cook in small cooker with 1 c. water.

1 tsp chana dal
2 tsp coriander seeds
1/2 tsp peppercorns
1 tsp cumin seeds
1 small red chili

Dry roast those ingredients until fragrant.  Grind to paste with 3 Tb. coconut and set aside.

Splutter oil, mustard seeds and curry leaves.  Set aside.

1 large tomato or 2 small/medium
1/2 ping pong ball size tamarind- soak in about 1/2c water and strain
1/4 cup toor dal (soak 30 mins, then cook with 1/2 c. water in pressure cooker for 1 whistle)
pinch turmeric powder

Boil tomato, tamarind, turmeric, salt until it thickens (10 mins?).  Add cooked toor dal and coconut mixture, add a little water if needed and bring it to a boil, then turn off.  Add the splutter and coriander leaves.

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