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Mysore rasam brings of a spicy and delicious spicy variation to the traditionally tangy rasam recipe. The choice of herbs, a paste comprising of coconut, red chillies and pepper corns and tamarind pulp makes this Mysore rasam a zesty recipe. Relish a soup pr with steamed rice.
- Soak the tamrind in water and extract the tamrind juice.
- In the tamrind juice, add tomato, salt and turmeric powder and allow to boil till the raw smell of the tamrind is lost.
- Meanwhile, in 1 tsp. oil, fry the coriander seeds, chana dal, pepper corns, red chillies and cloves till pink in colour.
- Grind the above fried ingredients along with coconut to form a smooth paste.
- After the tamrind juice has been boiled, add the paste, cooked tuvar dal and curry leaves and allow to boil for a few seconds.
- Heat oil, allow mustard seeds to crackle, add hing and season the rasam.
- Garnish with coriander leaves.
This recipe was contributed by vsucharitha on 09 Apr 2001
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