Rasams Recipes - Myaore Rasam

Ingredients

• 75g/3 oz/1/2 cup red lentils

• 15 ml/1 tbsp ghee

• 5ml/1 tsp mustard seeds

• 5 ml/1 tsp cumin seeds

• 1 dried red chili, halved

• 2.5 ml/1/2 tsp asafetida

• 2-3 curry leaves

• 3-4 small tomatoes, chopped

• 30 ml/2 tbsp tamarind pulp

• 150 ml/1/4 pt/2/3 cup water

• 15ml/1 tbsp Mysore Rasam Powder (

• 30 ml/2 tbsp ground jiggery

• 1.5ml/1/4 tsp ground turmeric

• salt

• 90 ml/6 tbsp coconut milk

• 1 small bunch fresh coriander ( cilantro), chopped

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Method:

1. Cook the lentils in boiling water for about 1 hour until tender. Heat the ghee and fry the mustard and cumin seeds, chili, asafetida and curry leaves until the mustard seeds start crackling.  

2. Add the coconut and 2-3 curry leaves and grind to a fine paste using a very little water.

3. Heat the  ghee and fry the mustard and cumin sees, the remaining chili and curry leaves until the mustard sees start crackling. 

4. Add the cooked lentils, tomato, turmeric, water and salt and simmer for a few minutes.

5. Add the ground paste and simmer for 5 minutes until well blended. Add the lemon juice, garnish with the coriander and serve hot with rice.