Mysore Rasam | Karnataka style Rasam recipe
This is a completely authentic Rasam preparation. When you have FLU, this is one of the best food to have, with the rice or as a soup.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at foodandremedy.com.
Cooking tools:
- Pressure cooker
- Spice grinder
- Skillet
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Measuring cup
- Fine-mesh sieve
- Wooden spoon
- Ladle
- Whisk
- Colander
- Pan
Ingredients
- 1/4 cup toor dal
- 5 to 6 curry leaves
- 1 small tomato
- Small lemon size Tamarind
- 1½ teaspoon salt
- Little jaggery
- 2 teaspoons home made rasam powder
- ¼ teaspoon turmeric
- Handful of cilantro or coriander leaves
- water
- 1½ teaspoon ghee
- Pinch of hing/ asafoetida
- ½ teaspoon mustard seeds
- 1 teaspoon jeera cumin seeds
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