Mysore Rasam
Before you start
Keep these ready
Cooking for
−
4 people
+
Tamarind
, Soaked
20 grams
Water
, For Soaking
120 ml
Toor Dal
60 grams
Water
, For Cooking
350 ml
Turmeric Powder
1 grams
Tomato
, Quartered
2
Coriander Seeds
6 grams
Cumin
2.5 grams
Black Peppercorns
2.3 grams
Chana Dal
1 tsp
Dry Red Chilli
, De-stemmed
3 grams
Coconut
, Grated
12 grams
Water
, For Grinding
60 ml
Salt
1½ tsp
Jaggery
5 grams
Water
, For Adjusting Consistency
700 ml
Ghee
2 tsp
Mustard Seeds
1 tsp
Cumin
1.3 grams
Asafoetida
0.3 grams
Curry leaves
2 grams
Coriander Leaves
, Chopped
10 grams
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