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Mysore Rasam



Soak the tamarind in1 cup water and keep aside. About 15 minutes later, squeeze out the tamarind, retaining the tamarind and water solution. Cook the thoor dal. Add asafoetida and salt and boil. Fry coriander, red chillies, pepper, toor dal in little oil and grind to a coarse paste. When the aroma of tamarind subsides from the solution add the ground paste and boil for a few minutes. Now add the dal and curry leaves in the tamarind solution and boil for 2 more minutes. Remove from fire and serve hot after seasoning with mustard.
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