Mysore Rasam
Delicious , most aromatic rasam , a speciality of Karnataka, named after the city of Mysooru . Basically it is a arachuvitta rasam that Tamil cuisine is already familiar with .
Ingredients :
1 tbsp toor dal /chana dal , cooked and mashed well .
1 tsp cumin
1/2 tsp pepper
2 tsp coriander seeds
2 tsp chana dal
3-4 red chilies mix of byadagi and spicy chilly
1 small gooseberry size tamrind to make 1 cup of tamrind water .
2 tbsp toor dal cooked and mashed well
a pinch of asafoetida powder
curry leaves
1 tbsp coconut grated
2-3 medium size chopped tomatoes
pinch of turmeric powder
2 cups water
1/2 to 1 tsp jaggery ( optional )
For tempering
2 tsp ghee for tempering
1/2 tsp mustard seeds
curry leaves , pinch of asafoetida powder.
Check my Youtube video for method .
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A nostalgic, basic Tamil Paruppu Podi recipe from my mother’s handwritten notes from 1995. Just 4 ingredients — toor dal, pepper, red chilli and salt. My go-to comfort meal with hot rice and ghee.