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How to Make Mysore Rasam With Brinjal

*** I am following Meenakshi Ammal’s recipes, however I’m using shortcuts like the cooker, etc. and adding some of my own twist to the recipes. What you see here are my recipes inspired by M. Ammal’s and in no way is Ms. Ammal responsible for its outcome should you choose to try it. Though she was responsible for the brilliant outcome of my dish, so, a big thank you Ms. Ammal for writing Samaithu Par.***

A couple of weeks back I made Mysore Rasam with Drumsticks and we enjoyed it. Che especially since he likes the flavour of drumsticks but not the vegetable. So when Vidya commented and told me to try out the brinjal version, I thought why not. After all, brinjal is another vegetable Che doesn’t like 😀

Mysore Rasam with Brinjal

Ingredients –
(Serves 4 cups)
1/2 cup red gram dhal
1 lime size ball of tamarind
2 cups water
2 small size brinjals
1/8 teaspoon of asafoetida
salt to taste
curry leaves
coriander leaves
1/2 teaspoon coriander seeds
2 teaspoon bengal gram dhal
6 red chillies pinched into two
6-8 raw peppers (green or dried)
1 teaspoon mustard
1 teaspoon ghee
3 teaspoon gingelly oil

Method –
1. Wash and cut brinjals into medium size cubes.

2. Wash and cook dal in a cooker with a little salt and turmeric until very soft.

3. Soak tamarind in warm water. Strain out pulp.

4. Heat 2 tsp oil and fry brinjals until golden brown. Remove from oil and keep aside.

5. In the remaining oil fry coriander seeds, bengal gram and 4 red chillies. Remove from oil and powder fine along with pepper.

6. Drain water from dhal and keep aside. Mash the dhal.

7. In a vessel add the tamarind pulp to two cups of water. Add asafoetida, salt to taste, the fried brinjals and a few bruised curry leaves. Cover and allow the mixture to boil.

8. Add mashed dhal to boiling tamarind water and stir well. Cover and boil for a few minutes before adding the dhal water. Add more water if needed to make it 4 cups quantity. 

9. Bring to a boil again and after a couple of minutes remove from fire.

10. Add the chilli and coriander powder and mix well.

11. Heat 1 tsp of oil and 1 tsp of ghee and fry mustard, 2 red chillies and curry leaves.

12. Pour over the rasam.

13. Finally garnish with chopped coriander leaves.

What other veggies have you tried for rasams? Any recommendations?

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