MYSORE RASAM, how to prepare spicy rasam

Did not even realise, I hadn't posted this Rasam...
Only when my brother's wife told me, she doesn't have the authentic version of what my mom amd my sister used to make, it dawned on me....
She wanted to make this urgently...isn't it better, I share with all this lovely recipe??
Quickly I browsed the almost 48  year old note book, which has my hand written recipes of my mom and sister.....was lost in thoughts for awhile.........
In the words of Thomas Hood....
I remember, I remember
The house where I was born.....
The little window
Where the Sun came peeping at morn...
And now, I come back to my malpatskitchen.......

Please check my other Rasam Varieties

Ingredients

Tur dhal - 1/8 cup, pressure cooked with a pinch of turmeric powder and kept ready

Tamarind paste - 1 tsp

Sambar powder - 1/2 tsp

Salt to taste

Solid hing - 1

Curry leaves - a few

Tomato - 1, chopped

To roast in 1/2 tsp ghee and grind

Coriander seeds/dhania - 2 tsps

Channa dhal - 1 tsp

Pepper - 3/4 tsp

Jeera - 3/4 tsp

Red chillies - 2

Fresh grated coconut - 2 tsps

For seasoning

Ghee - 1 tsp

Mustard seeds - 1 tsp

To garnish

Fresh chopped coriander leaves/cilantro

Recipe cuisine: South indian; Category: Lunch/soup/dinner

Prep time: 10 mts; Cooking time: 20 mts

Serves 3-4

All the ingredients for roasting

when they are half roasted, add coconut too and roast well, let it cool down

In the meantime, take in a vessel the following things: tamarind paste, chopped tomato, sambar powder, salt to taste and hing

Pour water to half the vessel, and let it boil on slow flames. If you aren't using tamarind paste, take a half a lemon size of tamarind and extract juice

Tur dhal cooked and ready

roasted ingredients ground

when the rasam level has reduced to half, add this ground mixture

let it boil for 2 minutes. on slow flames. that is enough

Then add the cooked dhal and required amount of water, till brim

Let it become frothy. No need to boil.

Mustard seeds in ghee, seasoned and added

Chopped coriander leaves garnished.

Serve this hot and spicy rasam with your favorite vegetable or appalam or vadam.

Notes

* I like rasam, not to be too thick. If you want more 'vandal'rasam, then increase the quantity of tur dhal

*We can just roast and powder the ingredients without adding coconut too.

*Adding coconut compels you to finish off the rasam within a day, because, during summer, it might go waste the next day.

Categories: Rasams