Thursday, March 19, 2009

Mysore Rasam

3/4 cup Toor dal, cooked
3 Tomatoes, chopped
2tbsp Cilantro, chopped
1tsp Cumin seed
1/2tsp Coriander seed
1/2tsp Chana dal
1/4tsp Black pepper
1 red Chilly
grape sized Tamarind
grape sized Jaggary
Salt to taste

1tsp Ghee/Butter

1/4tsp Mustard seeds
3 to 4 Curry leaves
pinch of Asafoetida powder

  • Heat a small pan with 1/2tsp oil, add cumin, coriander, chana daal, black pepper and red chilly. Roast in medium flame until it gives out a nice aroma (around 5mins). Grind it to a smooth powder
  • Cook tomatoes with jaggery. Once it s cooked add finely grounded powder, salt and dal. Boil it properly for around 5mins. Then add chopped cilantro
  • Heat a pan with ghee/butter, add mustard. Once mustard starts to splutter add curry leaves and asafoetida powder
  • Add seasoning to rasam and serve it hot with rice and papadam
Nutrition Facts of
(for source/detailed information; click on the vegetable name)
Tomatoes -
  • Excellent source of vitamin C, vitamin A, and vitamin K
  • Very good source of molybdenum, potassium, manganese, dietary fiber, chromium, and vitamin B1
  • Good source of vitamin B6, folate, copper, niacin, vitamin B2, magnesium, iron, pantothenic acid, phosphorus, vitamin E and protein

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