Hello everybody, it is Louise, welcome to our recipe page. Today, we’re going to prepare a special dish, mysore saathumadhu / mysore rasam. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
Mysore Saathumadhu / Mysore Rasam is one of the most popular of recent trending foods in the world. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. Mysore Saathumadhu / Mysore Rasam is something which I have loved my whole life. They are fine and they look fantastic.
To get started with this recipe, we must first prepare a few components. You can have mysore saathumadhu / mysore rasam using 16 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Mysore Saathumadhu / Mysore Rasam:
- Prepare 1 tomato hybrid
- Take tamarind gooseberry in the size of a
- Prepare salt
- Take 1 cup toor dal stock cooked with its
- Get curry leaves few
- Make ready 1 tsp ghee
- Take 2 tbsps toor dal
- Take 1 tbsp channa dal
- Prepare curry leaves
- Make ready 1 tbsp peppercorn
- Make ready 7 chillies dry red
- Make ready 2 tbsps coriander seeds
- Take 4 tbsps coconut Grated
- Make ready 1 tsp Ghee
- Get 1 tsp mustard seeds
- Get pinch asafoetida
Instructions to make Mysore Saathumadhu / Mysore Rasam:
- Make the above mentioned Pre-Requisites ready. It'll take about 10-12 minutes to prepare them.
- Get the tomato-tamarind extract ready(See above in the intro part) and pour this extract in a cooking vessel, add salt and curry leaves to it and set it aside.
- Take a kadaai, keep it on medium heat, add ghee.
- Now add all the ingredients mentioned under "Roasting and grinding", except coconut. Saute them until aromatic. Transfer this to a blender jar add little water and grated coconut to it and grind it to a smooth paste.
- Now boil the tomato-tamarind extract until the raw smell goes. Once it starts boiling, add the paste and stir.
- Allow this to steep in medium heat for about 6-7 minutes. Stir in between.
- Now add the cooked toor dal with its stock.
- Allow it to steep in medium heat for another 2 minutes, garnish it with chopped coriander leaves and room from heat.
- Get the tempering ready and pour it over the Saathumadhu / Rasam. Now south Indian dish is complete without tempering, please do not skip this step.
- Serve Mysore Saathumadhu / Mysore rasam with plain rice.
So that’s going to wrap this up with this exceptional food mysore saathumadhu / mysore rasam recipe. Thank you very much for reading. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
