I have tasted this rasam many times in marriages and other functions in Bangalore and its quiet different from the regular rasam what we prepare at home... recently we had ordered food in large quantity from anjappar for our house warming ceremony and I found lot of green chillies and coconut in it(which we never use it while making rasam).
On browsing i found out that it is called "Mysore rasam" and everything is made fresh from the scratch.I dint browse much for the recipe as I found it here very easily and also it was recently posted in that blog. First time I made it it was more on the spicier side so I have modified a little bit to get the tanginess of the rasam.
So here is the recipe with a very little modification.
Ingredients
Toor dal 4 tbsp
Tamarind 1 big lemon sized
Tomato 2 medium sized
Sambar powder 1 tsp
Green chillies 1 slit in to half
Grated jaggery 1 tsp(I dint add)
Salt as required
turmeric powder 1/2 Tsp
Oil 1Tsp
Roast
Urad dal 1/2 tsp
Chana dal 1/2 tsp
Dhania/Coriander seeds 1Tsp
Red chili 1
Pepper corns 1/2 tsp
Cumin seeds/Jeeragam 1/2 tsp
Dry Grated coconut/Copra 1tbsp
To temper
Oil 1 tsp
Mustard seeds 1/2 tsp
Jeera
Hing 1/2 Tsp
Coriander leaves to garnish
Preparation
In a bowl soak tamarind for few minutes and extract 1-2 cups of water and keep aside. Puree Tomato and keep aside.Cook and mash the toor dhall well and keep aside Roast all the ingredients given under roast in 1Tsp oil(in the order mentioned), once it gets cool grind it along with 3-4 Tsp of water in to a smooth paste and keep aside.
METHOD
1.In a vessel add toor dhall, tamarind extract, green chillies, sambar powder,
salt and turmeric powder and let it boil for 3-5 minutes.
2.Add the ground paste to the rasam and let it boil for few more minutes(5-10 minutes)
3.Add coriander and turn off the flame and transfer to a serving dish.
4.Heat oil and temper with mustard, jeera and hing and pour over the rasam.
5.Serve with Hot rice.
Note
*Ghee is used for tempering in the original recipe but I used oil.
*You can increase and decrease the quantity of ingredients as per your taste and requirement.
On browsing i found out that it is called "Mysore rasam" and everything is made fresh from the scratch.I dint browse much for the recipe as I found it here very easily and also it was recently posted in that blog. First time I made it it was more on the spicier side so I have modified a little bit to get the tanginess of the rasam.
So here is the recipe with a very little modification.
Ingredients
Toor dal 4 tbsp
Tamarind 1 big lemon sized
Tomato 2 medium sized
Sambar powder 1 tsp
Green chillies 1 slit in to half
Grated jaggery 1 tsp(I dint add)
Salt as required
turmeric powder 1/2 Tsp
Oil 1Tsp
Roast
Urad dal 1/2 tsp
Chana dal 1/2 tsp
Dhania/Coriander seeds 1Tsp
Red chili 1
Pepper corns 1/2 tsp
Cumin seeds/Jeeragam 1/2 tsp
Dry Grated coconut/Copra 1tbsp
To temper
Oil 1 tsp
Mustard seeds 1/2 tsp
Jeera
Hing 1/2 Tsp
Coriander leaves to garnish
Preparation
In a bowl soak tamarind for few minutes and extract 1-2 cups of water and keep aside. Puree Tomato and keep aside.Cook and mash the toor dhall well and keep aside Roast all the ingredients given under roast in 1Tsp oil(in the order mentioned), once it gets cool grind it along with 3-4 Tsp of water in to a smooth paste and keep aside.
METHOD
1.In a vessel add toor dhall, tamarind extract, green chillies, sambar powder,
salt and turmeric powder and let it boil for 3-5 minutes.
2.Add the ground paste to the rasam and let it boil for few more minutes(5-10 minutes)
3.Add coriander and turn off the flame and transfer to a serving dish.
4.Heat oil and temper with mustard, jeera and hing and pour over the rasam.
5.Serve with Hot rice.
Note
*Ghee is used for tempering in the original recipe but I used oil.
*You can increase and decrease the quantity of ingredients as per your taste and requirement.
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