Best Idea to Homemade 5-Star Mysore Saathumadhu / Mysore Rasam
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To make an unforgettable Mysore Saathumadhu / Mysore Rasam, here are the components needed:
- Prepare 1 of tomato hybrid.
- Provide of tamarind gooseberry in the size of a.
- You need of salt.
- Get 1 cup of toor dal stock cooked with its.
- Get of curry leaves few.
- Provide 1 tsp of ghee.
- Prepare 2 tbsps of toor dal.
- Provide 1 tbsp of channa dal.
- Use of curry leaves.
- You need 1 tbsp of peppercorn.
- Prepare 7 of chillies dry red.
- Use 2 tbsps of coriander seeds.
- Get 4 tbsps of coconut Grated.
- Provide 1 tsp of Ghee.
- You need 1 tsp of mustard seeds.
- You need pinch of asafoetida.
After preparing the components, next you are good to make your appetizing Mysore Saathumadhu / Mysore Rasam by following the procedures below:
- 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..
Heat Oil in a small pan and fry the grated Coconut until it gets a golden colour. Add Dried Red Chillies, Coriander powder, Bengal Gram and Pepper Powder to the fried Coconut. Mysore Rasam is traditional Rasam made using coconut and freshly ground Rasam Masala Paste. This recipe is originated from Mysore hence the name Mysore Rasam. It is prepared by freshly roasted rasam paste which has key ingredients like pepper, coriander seeds, etc., and coconut.
Recipe : Mysore Saathumadhu / Mysore Rasam
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