Recipe for Mysore Rasam and Potato Masala Fry
Mysore Rasam:
Ingredients:
Thuvar Dal - 1 cup
Tamrind - 1 medium lemon sized
Dhania - 2 tspns
Jeera - 1 tspn
Black Pepper - 1/2 tspn
Red Chillies - 6 (Reduce if it is more spicy)
Tomatoes - 2 (preferably Banglore tomatoes)
Grated Coconut - 1/3 cup
Turmeric Powder - one pinch
Asafodeita or Hing - 1/4 tspn
Salt to taste (preferrably rock salt)
Curry Leaves - 1/2 cup
Coriander Leaves - 1/2 cup finely chopped
Ghee - 2 tbsp
Mustard - 1/4 tsp
Method:
Extract pulp from tamrind.Pressure cook Thuvar Dal. Cut the tomatoes into fine pieces.
In 1 tbsp of ghee fry Dhania, 1 tsp of Thuvar Dal, coconut, 1/4 cup of Curry Leaves, Jeera, Black Pepper and Red Chillies. Grind all these into a fine paste along with 1/2 of the the chopped coriander leaves.
In the tamrind extract add turmeric powder, hing, cut tomatoes, curry leaves and the ground masala and let it boil. When the liquid gets reduced to 1/2 mash and dilute the thuvar dal and add to it. When it starts bubbling remove from fire and sprinkle the rest of the coriander leaves.
Season it with ghee and mustard.
Serving Tips:
Serve hot with rice added with ghee.
Soak Urad Vadas in it and Rasa Vadais can be served. While serving the Rasa Vadai's sprinkle finely chopped coriander leaves and onion on top.Masala Potato Fry:
The best accompaniment with Mysore Rasam is Masala Potato Fry.
Ingredients:
Potatoes - 1/2 kg
Onion - 2 Big
Tomatoes - 4 Big
Tamrind Extract - 1 tbsp
Red Chillies - 4
Garlic - 4 pods
Salt to taste
Oil to fry
Method:
Cut Potatoes in finger length or into a bit thick round slices. Soak them in salt water for 1 hour. Grind onion, Tomatoes, Tamrind Extract, Red Chillies, Garlic and Salt into fine paste. In a pressure pan add the paste and potato slices and mix them thoroughly. Pressure cook for 1 whistle.
In a shallow bottom pan, heat oil and fry the cooked potato fingers or slices. When golden brown remove from oil and drain the excess oil.
Mysore Rasam can also be had as soup. Masala Potato fry can be had as a soup accompaniment and also as side dish for Rasam with Rice.