Mysore Rasam/Paavakai Kari- Day 7

Today is the last day of the Blogging Marathon #4 by Srivalli.
It was real fun preparing and participating in the event.
Now, here is the recipe for Mysore rasam.
Ingredients
preparation time:5 minutes Cooking time: 15 minutes
1/2 cup Toor dhal
1 Tomato
1 tea spoon turmeric powder
1 1/2 tea spoon Tamarind paste
To Grind
2 tea spoon Coriander seeds (Dhania)
1 tea spoon Cumin seeds (Jeera)
1 tea spoon Pepper powder
2-3 Dried red chillies
2-3 curry leaves
1/2 tea spoon Asafoetida
To Temper
1 tea spoon Mustard seeds
1 tea spoon Jeera
1 tea spoon Ghee
salt to taste

Method
In a pressure cooker add the toor dhal and turmeric powder allow it to cook.
In a small pan add coriander seeds, jeera, pepper powder and red chillies and fry till nice aroma comes.
Grind into a smooth powder.
Once the dhal is cooked add 2- 21/2 cups of water and Tamarind paste then allow it to boil till the raw smell goes away (5-10 minutes).
Add the ground powder, salt and mix well with the rasam.
Serve hot with rice and kari.

Paavakai Kari
preparation time: less than 5 minutes
Cooking time: 10 minutes
3-4 Paavakai (Bitter gourd)
2 tea spoon Besan (Kadalai maav)
1 tea spoon Rice flour
1 tea spoon chilli powder
1/2 tea spoon turmeric powder
1 table spoon oil
salt to taste
Method
Cut the bitter gourd into thin pieces.
Mix all the other ingredients and keep it in oven and put it in broil-low for 10 minutes until it becomes crisp.
If you don't have oven then you can cook in the stove itself until it becomes crisp.
Serve hot with rice and rasam.

Check out my Blogging Marathoners doing BM#4 hosted by Srivalli

Diabetes Diet/Management: PJ
Kid Friendly Recipes: Suma, Priya Suresh, Divya
Seven Days of Soup:Ila, Smita P
Seven Days of Indian Bread: Monika
Seven Days of Cakes: Bhagyashri
30 Minutes Meals: Archana
Seven days of Condiment: Kamalika, Srivalli

This Mysore rasam also goes to Suma's Veggie Platter Toor dhal event.