My Favorite dish, and abviously again one of my mom's greatest recipes EVER!!!..My mom makes this rasam so well..and my sister has also mastered it, and trust me whenever I used to make this rasam it used to taste awful. I used to be so frustrated, then this time when my parents were over I made my mom make this rasam and I took the exact measurements and made it a few times and now FINALLY it tastes just like my mom's Mysore Rasam :-) So here is the recipe...
To be kept in the cooker:
1 Big Tomato chopped
1/4 cup of Toor dal
1/2 tsp of Turmeric
2 sps of Ghee
Wash toor dal, add chopped tomatoes, turmeric and ghee. Cook all together.
Masala to roast:
1 tbsp Coriander seeds
1 tsp Cumin seeds
1 tsp Peppercorns
1 tsp Methi seeds
2 Red chillies
2 tsps of Dry coconut
Roast all together except coconut, once done, put off the flame and add coconut and allow it to cool. Once cooled grind it to a fine powder.
Soak 1/4 cup of jaggery powder in water.
Tamarind Paste 1 1/4 sp or soak lemon size tamarind in water.
Once the dal is cooked add it to a vessel, add the ground masala pwd, hing, tamarind and allow it to boil nicely, once done, add the jaggery water and salt to taste. After one more boil put off the flame and garnish it with coriander leaves. And enjoy with steamed rice.
This rasam goes very well with "Avial".
Below is the link for the avial recipe by my sister Sangeetha Rao.
http://www.sans-vegdelights.blogspot.com/
