Mysore Rasam
Details
- Servings: 4
- Diet: High-Fiber, Low-Fat, Low-Sodium
- Meal: lunch, dinner
- Dish: main course
Cuisine
- mexican
Ingredients
- chana dal (split chickpeas) - 1 teaspoon
- akha dhaniya (coriander seeds) - 2 teaspoons
- dry red chilies - 3-4
- hing (asafetida) - a pinch
- Ghee (clarified butter) or oil - 1 tablespoon
- rai (mustard seeds) - 1 teaspoon
- kadi pattha (curry leaves) - 7-10
- tamarind - 1 lemon sized (dry) or 1 heap teaspoon (paste)
- tomatoes - 2 diced
- toor dal (yellow pigeon peas) - 1 cup boiled
- turmeric - 1/4 cup
- salt to taste
- jaggery (or gud) - a tiny piece
- coriander leaves for garnish
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