Chinni’s Corner-Mysore Rasam
One of the Readers of my blog Mrs Vandana Mathur had pointed out some shortcomings in one of my blogs about the Rasam, Rightly so I had missed out one step, which I wish to correct in this blog of mine. Sorry Mrs. Vandana you will find this recipe of mine that will hopefully match your appetite. So I am back writing a blog on the Rasam-The Mysore Rasam. I tried to trace its history, could not find much-must admit. However the closest relationship would be that this Rasam draws its name from the Palace City-Mysore. In a frying pan, add cooking oil and Toor Dal Add Chana Dal Add Urad Dal Add Methi Add Pepper Add Jeera Add Dhaniya Powder Stir the Contents well and keep aside in a small cup for grinding in a blender, Add scraped coconut to the same cup and grind well, to a fine paste like consistency. This is how the paste will look like after it is ground. In a separate vessel, cook sliced tomatoes till they are soft. Mash them. Add only the wate...