Beyond Rasam

Mysore Rasam

Rasam & More

INGREDIENTS :

  • Dhania - 1 Tsp
  • Jeera - 1 Tsp
  • Kopra ( Dry coconut ) - 1 Tbsp Grated
  • Clove - 4-6
  • Black pepper - 15 no. Or 1/2 Tsp
  • Hing powder - 1/4 Tsp
  • Jaggery (OPTIONAL) - less than 1 inch piece
  • Cooked Toor dal - 1 Karandi

PROCEDURE :

  • Dry roast all the above except jaggery and dal, and powder them in a mixie
  • Add this along with jaggery and toor dal to the usual rasam procedure at the end and give it a boil.
  • Season in ghee with mustard seeds, jeera, curry leaves