Hey everyone, it’s Jim, welcome to my recipe page. Today, we’re going to prepare a special dish, mysore saathumadhu / mysore rasam. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Mysore Saathumadhu / Mysore Rasam is one of the most popular of current trending meals on earth. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. They’re fine and they look fantastic. Mysore Saathumadhu / Mysore Rasam is something that I have loved my whole life.

To get started with this particular recipe, we must first prepare a few components. You can have mysore saathumadhu / mysore rasam using 16 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Mysore Saathumadhu / Mysore Rasam:

1. Take 1 tomato hybrid
2. Get tamarind gooseberry in the size of a
3. Get salt
4. Prepare 1 cup toor dal stock cooked with its
5. Prepare curry leaves few
6. Prepare 1 tsp ghee
7. Make ready 2 tbsps toor dal
8. Take 1 tbsp channa dal
9. Take curry leaves
10. Take 1 tbsp peppercorn
11. Prepare 7 chillies dry red
12. Get 2 tbsps coriander seeds
13. Prepare 4 tbsps coconut Grated
14. Prepare 1 tsp Ghee
15. Get 1 tsp mustard seeds
16. Make ready pinch asafoetida

Steps to make Mysore Saathumadhu / Mysore Rasam:

1. Make the above mentioned Pre-Requisites ready. It'll take about 10-12 minutes to prepare them.
2. Get the tomato-tamarind extract ready(See above in the intro part) and pour this extract in a cooking vessel, add salt and curry leaves to it and set it aside.
3. Take a kadaai, keep it on medium heat, add ghee.
4. Now add all the ingredients mentioned under "Roasting and grinding", except coconut. Saute them until aromatic. Transfer this to a blender jar add little water and grated coconut to it and grind it to a smooth paste.
5. Now boil the tomato-tamarind extract until the raw smell goes. Once it starts boiling, add the paste and stir.
6. Allow this to steep in medium heat for about 6-7 minutes. Stir in between.
7. Now  add the cooked toor dal with its stock.
8. Allow it to steep in medium heat for another 2 minutes, garnish it with chopped coriander leaves and room from heat.
9. Get the tempering ready and pour it over the Saathumadhu / Rasam. Now south Indian dish is complete without tempering, please do not skip this step.
10. Serve Mysore Saathumadhu / Mysore rasam with plain rice.

So that is going to wrap it up for this exceptional food mysore saathumadhu / mysore rasam recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!