#MysoreRasam #SujanFunKitchenMysore Rasam is capable of doing honor to your richest table and impressing your most demanding guests! Mysore Rasam is always part of a celebration meal, a wedding or any festival like Diwali. It’s an extremely flavorful rasam, spiced by some essential ingredients. But my family boasts of a weekly appearance of Mysore Rasam in our weekend lunch menu! Pour ladles of piping hot Mysore Rasam on your steaming bowl of rice glistening with liberal spoons of ghee and mix well to gulp the heavenly mouthfuls of the delicious treat accompanied by the south-indian Pappadams!OMG! How can anyone think of low carb or oil-free diets?!! The taste would transport one to a divine state! So without wasting time, let's hop into Sujan Fun Kitchen for one more easy and healthy recipe - Mysore Rasam Mysore Rasam Ingredients: Boiled Tur Dal - 1 cup Raw Tamarind pulp - 1 gooseberry size/Tamarind paste - ½ tsp Salt to taste Ghee /oil - 1 tsp Asaefotida - ½ tsp Tomatoes - 2 medium Curry leaves - to taste Black peppet Ingredients for Dry Roasting : Bengal Gram Dal - 1 tsp Coriander seeds - 3 tsps Red chilled - 4 Grated Coconut - ¼ cup Method: Dry roast the ingredients till flavour emanates Grind in mixer adding black pepper Grind to a paste adding some water too Keep aside the paste Chop the tomatoes and keep aside Meanwhile soak tamarind in 2 cups of water and crush with hands to extract tamarind water OR add ½ tsp of tamarind paste to 2 cups of water to make tamarind water Add the tamarind water into a heavy pan and start heating Add salt and asaefotida Add the chopped tomatoes and cook together Now add the ground paste and allow boiling together Then add water that's extracted from boiling Tur Dal or plain water to the cooking Rasam - to adjust Rasam Consistency When the Rasam cooks through rolling boil, switch the flame Then heat ghee/oil in.a sma pan Splutter mustard seeds Add curry leaves and asaefotida Pour the Tadka/Seasonings to the Rasam Your Yummilicious Mysore Rasam is ready! .
