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Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a special dish, mysore saathumadhu / mysore rasam. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Mysore Saathumadhu / Mysore Rasam is one of the most favored of current trending meals in the world. It’s enjoyed by millions daily. It is simple, it’s fast, it tastes delicious. Mysore Saathumadhu / Mysore Rasam is something that I’ve loved my whole life. They are fine and they look fantastic.

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

The ingredients needed to make Mysore Saathumadhu / Mysore Rasam:

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

Instructions 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’s going to wrap this up with this special food mysore saathumadhu / mysore rasam recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!