Mysore rasam
Rasam is a traditional South Indian soup. It goes very well with hot rice but it’s also nice on its own.
Ingredients
Method
- Extract the juice of soaked tamarind and discard the pulp.
- Ground the ingredients mentioned under rasam powder to a fine powder.
- Take tamarind extract , add chopped tomatoes, curry leaves turmeric powder and salt as needed.
- Add one cup of water and boil on low heat until it reduces and the raw flavor of the tamarind goes.
- Add the ground rasam powder. Switch off when it becomes frothy.
- Heat a teaspoon of ghee. Add mustard, fenugreek seeds, asafetida and curry leaves.
- When it splutters, pour it over the rasam.
- Garnish with coriander leaves and serve hot with steamed rice.