Recipe of Ultimate Mysore Saathumadhu / Mysore Rasam - Free Download

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We hope you got insight from reading it, now let's go back to mysore saathumadhu / mysore rasam recipe. To cook mysore saathumadhu / mysore rasam you need 16 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to prepare Mysore Saathumadhu / Mysore Rasam:

1. Get 1 of tomato hybrid.
2. Take of tamarind gooseberry in the size of a.
3. Provide of salt.
4. Prepare 1 cup of toor dal stock cooked with its.
5. You need of curry leaves few.
6. Prepare 1 tsp of ghee.
7. Get 2 tbsps of toor dal.
8. Get 1 tbsp of channa dal.
9. Prepare of curry leaves.
10. Provide 1 tbsp of peppercorn.
11. You need 7 of chillies dry red.
12. You need 2 tbsps of coriander seeds.
13. Prepare 4 tbsps of coconut Grated.
14. You need 1 tsp of Ghee.
15. Use 1 tsp of mustard seeds.
16. Use pinch of asafoetida.

Instructions to make Mysore Saathumadhu / Mysore Rasam:

1. Make the above mentioned Pre-Requisites ready. It'll take about 10-12 minutes to prepare them..
2. 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..
3. Take a kadaai, keep it on medium heat, add ghee..
4. 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..
5. Now boil the tomato-tamarind extract until the raw smell goes. Once it starts boiling, add the paste and stir..
6. Allow this to steep in medium heat for about 6-7 minutes. Stir in between..
7. Now  add the cooked toor dal with its stock..
8. Allow it to steep in medium heat for another 2 minutes, garnish it with chopped coriander leaves and room from heat..
9. 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..
10. Serve Mysore Saathumadhu / Mysore rasam with plain rice..

Heat Oil in a small pan and fry the grated Coconut until it gets a golden colour. Add Dried Red Chillies, Coriander powder, Bengal Gram and Pepper Powder to the fried Coconut. Mysore Rasam is traditional Rasam made using coconut and freshly ground Rasam Masala Paste. This recipe is originated from Mysore hence the name Mysore Rasam. It is prepared by freshly roasted rasam paste which has key ingredients like pepper, coriander seeds, etc., and coconut.

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