To start preparing the Mysore Avarekalu Rasam recipe, we will cook the Avarekalu pressure with 1 cup of water and a pinch of salt for about 1 whistle. Turn off the flame and allow you to release the pressure naturally and then open the lid.
Next to prepare the Masala rasam, in a small pan, heat some low flame ghi and roast the spices -corader’s semi, dry red chillies, dried byadgi peppers, cumin seeds, whole black pepper grains, mustard seeds, mustard, fenugreek seeds
Road them until you receive a nice aroma for about 10 minutes. Once done, cool the mixture and blitz on a smooth powder using a grinder.
Add the fresh coconut, boiled avarekalu and give it a blitz. Grind it in a coarse paste.
Heats a saucepan with tamarind water, tomato, green chili pepper and turmeric powder to let it boil for 10 minutes.
Add this pasta to the ground to the Varekalu Rasam which is boiled, add salt, jaggery and season according to the palate.
To fear, heat a small amount of oil, add mustard seeds and let it burst and then add curry leaves, carniera and leave it for 10 seconds and pour it over the hot rasam and serve hot.
Serve the Avarekalu Rasam recipe in mysore style together with steam rice, cabbage palya recipe and cooled rice with which to finish it.
