Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, mysore saathumadhu / mysore rasam. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Mysore Saathumadhu / Mysore Rasam is one of the most popular of recent trending foods in the world. It is easy, it’s quick, it tastes delicious. It is appreciated by millions daily. They’re nice and they look wonderful. Mysore Saathumadhu / Mysore Rasam is something that I have loved my whole life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook mysore saathumadhu / mysore rasam using 16 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Mysore Saathumadhu / Mysore Rasam:
- Make ready 1 tomato hybrid
- Take tamarind gooseberry in the size of a
- Prepare salt
- Get 1 cup toor dal stock cooked with its
- Make ready curry leaves few
- Make ready 1 tsp ghee
- Prepare 2 tbsps toor dal
- Take 1 tbsp channa dal
- Take curry leaves
- Get 1 tbsp peppercorn
- Take 7 chillies dry red
- Make ready 2 tbsps coriander seeds
- Take 4 tbsps coconut Grated
- Make ready 1 tsp Ghee
- Get 1 tsp mustard seeds
- Make ready pinch asafoetida
Steps to make Mysore Saathumadhu / Mysore Rasam:
- 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.
So that is going to wrap it up for this exceptional food mysore saathumadhu / mysore rasam recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
