Mysore Rasam | Karnataka Special Recipe | How to make Mysore Rasam at home | Traditional Rasam Recipe

250 ml cup
1/4 cup pigeon peas
1 tablespoon thick tamarind paste
2 tomatoes
2 teaspoons oil
1 teaspoon pigeon peas
1 teaspoon coriander seeds
1 teaspoon peppercorns
1 teaspoon cumin seeds
4-5 dry red chillies
1 tablespoon fresh coconut (grated)
1 sprig curry leaves
2 teaspoons oil
2 teaspoons ghee
1/2 teaspoon mustard seeds
1 sprig curry leaves
finely chopped cilantro
3. In a thick bottom vessel, add the tamarind juice, chopped tomatoes, asafoetida and cook over low flame for
6. Add a cup of water to the simmering tamarind tomato juice and add the ground spice powder and salt.
8. Add the boiled dal water and let the rasam further simmer for another 3

Ingredients