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Posted by on May 4, 2007 in South Indian Rasams | 0 comments

Mysore Rasam


• 1/2 cup + 2 tsp Arhar Dal
• 3 tsp Corriander seeds
• 1/2 tsp Pepper cons
• 1/2 tsp Cumin seeds
• 2 Red chili
• 2 Clove
• 1 tsp Tamarind
• 2 tsp Cooking Oil
• 1/4 tsp Mustard
• 1/2 tsp Ghee
• Salt to taste
Cinnomon stick small piece
• Dried coconut small piece
• Curry leaves a few
• Hing a pich


1. Cook Arhar Dal with 3 cups of water and keep it aside.
2. Fry 2 tsp of Arhar Dal, corriander seeds, pepper cons, cumin seeds, red chilli, cloves, cinnamon stick and dried coconut in oil.  Wet grind the above mixture.
3. Bring 2 cups of water to a boil, and add tamarind paste, turmeric and salt to this.  Let it boil for a few minutes.  Now add the ground mixture, and cooked Arhar Dal and let it cook for 5-10  minutes.
4. Heat some ghee, splutter mustard, then add hing, curry leaves  and add this to the rasam. 
5. Serve hot.

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