Its just Mysore Rasam- Momlicious Recipe

Never been to Mysore. Here it is , I am bringing you one of the flavours of Mysore in Rasam which is called Mysore Rasam. I really dint know the reason why it is called Mysore rasam, but i bet it tastes yummy and great .The process is same like other rasams but tastes different. Confusing...

I have got a perfect name for it. Since, this rasam is my mom's speciality, I would call this Momlicious.Okay..Let me give you the recipe.

Ingredients:

Tamarind- Size of a lemon
Tomato- 2 small or 1 big
Turmeric powder- 1 small tsp
Ginger grated -1 tsp
Sea salt- 1 tsp
Perungayam/Asafoetida- 1 tsp
Cooked toor dal - 1/4 cup

To grind in to paste:

Coconut- 1tsp
Daniya/Coriander seeds- 1tsp
Long Red chillies/Milagaivathal - 1 or 2 (According to your spicyness)
Milagu/Pepper- 1tsp
Vendayam/Fenugreek seeds- 1tsp


Tempering:

Mustard - 1 tsp
Jeera- 1tsp
Coriander and curry leaves

Method:

1) In a pressure cooker, cook toor dal and keep it ready.
2) In a small vessel or rasam pathiram( as we keep separate vesselss for everything),Take tamarind pulp ,chopped tomatoes,Curry leaves,Turmeric powder,Sea Salt and Asafoetida and let it boil for about 15 mts or till it reduces in to half.
3) Mix the paste which you have grinded along with the toor dal and add some more water (1cup) to it. Pour in to the rasam pathiram.
4) Just see to it, when you start seeing the before-boil-stage to boil-stage. you must switch off the rasam. Rasam should never boil when Toor dal/Parupu thani is added.
5)Temper it with mustard and jeera and garnish with coriander and curry leaves.

Thats-it. Mysore rasam is done and nicely tasted with Hot rice with 1 spoon of ghee on it. You can have just with Pappad/Apalam.

Simple Coriander Rasam ( Kothamali Rasam)

There are different types of Rasam. You may be familiar with Pepper rasam, Tomatoes rasam, Garlic rasam. etc., What's so special about this Coriander Rasam? All rasam include coriander leaves at last for fragrance, but what makes this so different from other rasams. You believe it or not, its so yummy and tastes wonderful.



The recipe as follows:

Tamarind(small round size) : Extract juice from this
Tomatoes - 2 (medium sized or 1 big one)
LG asafoetida : one small piece ( If you don't have one, Just add LG asafoetida atlast)
Rasam powder : 1 tsp
Salt

To Grind :

Soak 1 tsp : Dania (coriander powder )
2 tsp : Toor Dal


Once you extract the juice from tamarind , add tomatoes, asafoetida, rasam powder , salt and let it boil for 10 -15 mts . After that, add the grinded one.
Atlast , Talikavum. Don't forget to add coriander leaves and curry leaves.

P.S : Talikavum: ( In a small kadai, pour ghee then add Mustard seeds).Normally, for rasams, Ghee is always better because of its divine smell.