We love to travel. Even with Lil Angel as a baby, we have toured several places in China. This was mainly because we did not want to miss the places while we were living there for we will never know if we can get back there to see them again.When in India, travelling is another sort of pleasure.We get to visit our friends and relatives and see all those beautiful and breath taking tourist spots.
On one such trips in India, we visited my aunt who lives in the Palace City of Mysore. Though we stayed there for just a couple of days, we did visit quite a few places in and around Mysore.
And it is also nice to know that some dishes are associated with a particular place and I kinda like those dishes which have the name of the place that we visit as they kindle those travel memories.Today's post is one such dish
M- Mysore Rasam
Theme - Regional / Mysore / Karnataka
Before we go on to the recipe,would you like to walk down the memory lane with me?
The Chamundi Hills.....
Years ago when we visited this place, dad asked me to pose for a snap in front of this demon - Mahishasura's statue.I hesitated to stand there fearing that the demon would pick me up and gobble me alive! I was around 7-8 years old then but that memory is still fresh in my mind.And Dad too remembers this incident!
The temple gopura with beautiful carvings...
On the way down from the temple, there is a five meter high Nandi [Shiva’s vahana / vehicle] craved out of a single black granite stone. The bull is adorned with bells and garlands and is magnificent.
The famous Mysore Palace by day....
The same palace at night.....
Lil Angel loved watching the Giraffe at the entrance of the Chamarajendra Zoological Gardens..
When you find time, hop over to my travel blog to see more pics and read more about our trip to Mysore...
Now to the recipe....
This rasam is a bit different from the other rasam varieties as it makes use of ground coconut.It is usually served with steamed rice but it can also be served as a soup...
Adapted from : Rak's Kitchen
Toor dhal- 1/4 cup
Tamarind extract- 1 tablespoon, thick, dissolved in 1/4 cup hot water
Tomato-1, blanched and chopped
Turmeric powder- a pinch
Rasam powder- 1 teaspoon
Salt to taste
Curry leaves- a few
Mustard seeds- 1 teaspoon
Cumin seeds- 1 teaspoon
Ghee- 1 tablespoon
Coriander leaves to garnish
For the spice mix:
Coriander seeds- 1 tablespoon
Channa dhal-1 tablespoon
Cumin seeds-1 teaspoon
Grated coconut -3 tablespoons
- Heat a kadai/pan and put in all the ingredients under spice mix except coconut. Roast them till the channa dhal turns light brown. Then put in the coconut, give it a stir and remove from heat. Cool and powder.
- Pressure cook the toor dhal with enough water.Mash well and keep aside.
- Heat a pan and add the tamarind extract and bring to boil on simmer.
- When the raw smell fade out, add the mashed dhal, tomato,water ,salt, rasam powder, spice mix.
- Let it boil.Once it comes to a rolling boil, remove from heat and transfer to a serving dish.
- Heat a small pan with ghee and put in mustard, cumin.
- When it splutters, add the curry leaves, remove from heat and pour over the rasam.
- Mix well , garnish with coriander leaves and serve with steamed rice.
Take a look at the Blogging Marathon page to check out what my friends are cooking in this A- Z series...
Previously in this series...
- Dates Cake
- Eggless / No milk / No butter!!! - Baked
- Ice cream Falooda And Kulfi Falooda - Regional / N.Indian
Labels: Better Half, Blogging Marathon, Karnataka, Rasam Varieties