Recipe of Perfect Mysore Rasam

Hello everybody, it is me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, Recipe of Ultimate Mysore Rasam. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Mysore Rasam, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Mysore Rasam delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Mysore Rasam is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we must prepare a few components. You can cook Mysore Rasam using 17 ingredients and 4 steps. Here is how you can achieve it.

#mysorerasam #rasam #itsprocessoverproduct -Phase 2, by Nisha @cravings4vegan . Sumi @sumiscookbook_ . Kamakshi @kamakshi_13 . Krithika @_krithika . Pooja @thechefbychance . Sirisha @mycravesandraves In colab with @cookpad_india As the contest above is coming to a close I am submitting this recipe of my Mom & sisters for over 30-40 years. This originated from the Royal chefs of Mysore, I head. There could be minor variations. This Rasam is so tasty that this can be served as soup or taken with Cooked rice .

Ingredients and spices that need to be Make ready to make Mysore Rasam:

1. 2 tbsp Toor Dal
2. 1 Tamarind Berry size
3. 1 Tomato
4. 1/2 tsp Turmeric Powder
5. 1/4 tsp Asafoetida
6. 2 tbsp Grated Coconut
7. 1 tsp Gram dal
8. 1 tsp Coriander seeds
9. 1 tsp Cumin
10. 2 tsp Black pepper
11. 1 tbsp Ghee
12. 1 tsp Mustard -
13. 1sprig Curry leaves
14. 1 bunch Cilantro
15. 2 Red Chillies (optional)
16. 1 tsp Jaggery Powder (Optional)
17. 1 tsp Salt

Instructions to make to make Mysore Rasam

1. Cook / Pressure cook the Toor dal and keep ready. Soak Tamarind in hot water and extract the juice and keep aside with half salt. Dry roast Coconut, Coriander seeds, Cumin, Gram dal, black pepper and blend them coarsely without water and keep aside.
2. Heat Ghee in a wok and add Mustard allow to splutter. Add the chopped tomato and sauté. Add turmeric powder, Asafetida and sauté. Add the tamarind extract and bring to boil. Add water to desired consistency and add the blended masala powder.
3. Add the cooked dal, mix well and give it a final boil. Stop the flame and add chopped Cilantro. Aromat MYSORE RASAM is ready. Some add jaggery to give a sweet taste.(I did not). Optional to add one or two red Chillies during seasoning for more spicy Rasam. Enjoy it as a soup, which I love before the lunch. Also enjoy with Cooked rice with Potato fry or Raw banana fry and roasted Papad.
4. 

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