Any South Indian meal is incomplete without rasam. Agree? Today's post is "Mysore Rasam". This rasam is a speciality of Karnataka, India. This is packed with ingredients that improves digestion.
✨ The use of black pepper improves digestion, relieves cold and cough and boosts immunity.
✨ Cumin Seeds helps to reduce cholesterol & has anti-cancer properties
✨ Tur dal is incredible source of protein, carbohydrates and fibre
✨ Chana Dal has low Glycemic index, so it is suitable to those with the risk of diabetes.
✨The addition of coconut reduces inflammation.
Let's see how to make this rasam.
Ingredients:
Tomato 1
Tur Dal 1/4 cup
Tamarind - small lemon sized
Black Pepper 1 tsp
Cumin Seeds 1/2 tsp
1/2 tsp turmeric powder
Asafoetida as per taste
Few Curry leaves
Small amount of jaggery
Salt to taste
To roast and grind:
Coriander Seeds 1.5 tsp
Chana Dal 1 tsp
Fenugreek Seeds 1/4 tsp
Grated coconut 2 tsp
For tempering:
Ghee 1 tsp
Mustard Seeds1 tsp
Cumin Seeds 1/2 tsp
Curry leaves / Coriander leaves few
Red chilli 1
Method:
Soak the tamarind in hot water for 15 minutes. Extract the tamarind pulp and keep it aside.
Dry roast the ingredients given under "To roast and grind". Once it cools, grind them along with pepper and cumin seeds into a smooth paste adding water. Keep it aside.
Pressure cook the dal. Once cooked, mash it nicely.
Add the chopped tomatoes, tamarind extract, turmeric powder, asafoetida and salt to a vessel and bring them to a boil.
Boil on a low heat until the smell of tamarind goes away.
Next add the ground paste along with the cooked tar dal.
Bring them to a boil. Once the rasam turns frothy, switch off the flame.
Add jaggery to it.
Heat a tbsp of ghee. To it, add mustard seeds, cumin seeds, curry leaves and one red chilli. Once they splutter, add it to the rasam.
Garnish with coriander and curry leaves.