MYSORE RASAM

INGREDIENTS:

For Rasam powder:

2 tsp toor dal
2 tsp dhaniya (coriander seeds)
2 tsp jeera
2 tsp methi seeds
2 tsp pepper
5 red chillies

Dry roast all the above ingredients and make into coarse powder

For Rasam:

3 to 4 Tbsp cooked toor dal
1 large tomato
2 tsp tamarind paste
1 tsp jaggery powder
Tadka - mustard seeds, jeera, urad dal
salt to taste
oil

METHOD:

1. Heat a bowl, add oil and make tadka.

2. Add chopped tomatoes and cooked toor dal in the bowl.

3. Add tamarind paste, water, salt and bring to boil.

4. Add rasam powder (mentioned above) and boil for 5 minutes and switch off the stove.

Serve hot with rice.

MULLAKKADA RASAM(DRUMSTICK RASAM)

INGREDIENTS:

2 Drum sticks
1/4 cup raw rice
2 tsp sesame seeds
2 green chillies
1/4 cup coconut
curry leaves
5 cloves garlic
10 urad dal vadiyalu (urad dal badi)
salt to taste
oil
tadka - mustard seeds, jeera, red chillies, urad daal

METHOD:

1. Cut and boil the drumsticks until they are soft. Keep aside, along with water

2. Soak rice into water for 15 minutes

3. Grind sesame seeds, green chillies into fine paste.

4. To this, add soaked rice, coconut and water and grind into smooth paste. Keep aside.

5. Take a pan, add oil and make takda (mustard seeds, jeera, red chillies, urad daal), garlic, and curry leaves

6. Now add tadka into drumstick water.

7. Put the drumstick water on stove, and bring to boil. Now add the above paste and mix well with salt. Boil for 2 more minutes and switch off the stove.

8. Add the fried urad dal vadiyalu (urad dal badi) to the rasam.

Serve hot with rice and ghee!

MAJJIGA PULUSU (BUTTER MILK PULUSU)

Preparation time: 30 mins

Ingredients:

1 cup sour butter milk

3 tbsp besan flour

1 big tomato

1/2 piece bottle gourd

1 cup chopped spinach leaves

1 tsp ajwain seeds

mustard seeds

red chillies

1 tsp turmeric powder

2 tbsp magaya (dry mango pickle)

oil

salt to taste

Preparation method:

1. Boil the bottle gourd, spinach and tomato in a pressure cooker and keep them aside

2. Add besan flour in water and make into thin paste and mix well with sour butter milk and add turmeric

3. Heat oil in a pan, add mustard seeds, red chillies, ajwain seeds, fry well and mix them with the butter milk mixture

4. Add the boiled vegetables, magaya (dry mango pickle) to the butter milk and heat for 5 minutes on a low flame

5. Switch off the stove and after it is at room temparature, add salt

Serve with rice