Hello everybody, it’s Brad, welcome to my recipe site. Today, we’re going to make a distinctive dish, mysore saathumadhu / mysore rasam. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Mysore Saathumadhu / Mysore Rasam is one of the most favored of recent trending meals in the world. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look wonderful. Mysore Saathumadhu / Mysore Rasam is something that I have loved my whole life.
To begin with this recipe, we must first prepare a few ingredients. You can cook mysore saathumadhu / mysore rasam using 16 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Mysore Saathumadhu / Mysore Rasam:
- Get 1 tomato hybrid
- Make ready tamarind gooseberry in the size of a
- Get salt
- Make ready 1 cup toor dal stock cooked with its
- Take curry leaves few
- Get 1 tsp ghee
- Get 2 tbsps toor dal
- Take 1 tbsp channa dal
- Make ready curry leaves
- Prepare 1 tbsp peppercorn
- Take 7 chillies dry red
- Prepare 2 tbsps coriander seeds
- Make ready 4 tbsps coconut Grated
- Take 1 tsp Ghee
- Prepare 1 tsp mustard seeds
- Take 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’s going to wrap it up with this special food mysore saathumadhu / mysore rasam recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
