Andhra Mysore Rasam
by samyuktha agarwal
Added to 5 cookbooks
This recipe has been viewed 5012 times
This is a typical south indian recipe which will make your taste buds tingle with the flavours in it. . . .
- Puree the tomato and transfer it a vessel.
- Add the tamarind extract, salt, sambar powder, asafoetida, turmeric powder and boil this for 7-9 minutes on a medium flame till the raw smell goes off.
- Add 2 cups of water to the cooked dal and add in the ground paste to this and mix well.
- Transfer this to the boiling tamarind and tomato mixture.
- When it froths up switch off the flame and garnish with curry leaves and coriander leaves.
- Temper mustard seeds in ghee and add to the rasam.
- serve hot.
This recipe was contributed by samyuktha agarwal on 20 May 2013
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