• How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes

Mysore Rasam

1/4 cup tur dal
1 lemon size tamarind
3 red chillies red chilli
1 tsp dhania
1 tsp channa dal
1/2 tsp pepper
1 tsp grated coconut
1 tsp mustard
1 pinch asafetida
Directions
Cook tur dal in cooker. When cooked mash
In a little oil, fry red chilli, dhania, channadal, pepper, coconut
Powder them coarsely.
Extract tamarind pulp.
Boil the pulp, adding turmeric, salt, asafoetida and the fried powder.
Then add the cooked mashed dal.
When it starts boiling, remove from heat.
Take a pan, add 1/2 tsp ghee.
Add the mustard seeds.
Once the seeds begin to splutter, pour it in the rasam.