Thursday, September 13, 2012

Mysore Rasam

A typical south Indian meal is not complete without Rasam. It is a great comfort food too.The aroma that comes from the freshly ground spices used in this rasam makes it more flavourful and tasty.I followed the recipe from Smt.Meenakshi ammal's "Samaithu paar" book.I made few changes to suit my taste.


Small gooseberry size
Toor dhal
3 tblsp
Curry leaves
As needed
As needed
A pinch
A small piece
1 tsp
Mustard seeds
½ tsp
Coriander leaves chopped
As needed
For the spice powder
Channa dhal
1 ½ tsp
Coriander seeds
2 tsp
Red chilli
Black pepper
Coconut grated
2 tsp
1/4  tsp

Mysore rasam preparation

Mysore rasam
  • Soak Tamarind in hot water and extract 1 1/2 cups of juice from it. Chop the Tomato.
  • Pressure cook Toor dhal with a pinch of turmeric powder.Mash it well and keep aside.
  • Take 1/4 tsp oil in a pan and add all the ingredients given for spice powder except coconut and fry till it turns golden in colour. Transfer to a plate and now fry the coconut (if using) till golden.Allow it to cool and grind the roasted spices and coconut together in a mixie to a powder.
  • Take the tamarind juice,chopped tomatoes,asafoetida,salt,curry leaves in a vessel and boil till the raw smell of tamarind goes off and tomato is well cooked.
  • Add the Cooked and mashed Toor dhal and the prepared spice powder,Jaggery(if using) and boil for few more minutes.
  • Add required water to get the right consistency and switch off when it starts foaming on the top.
  • For the seasoning,Heat 1 tsp ghee,add mustard seeds and few curry leaves and once they crackle pour it over the rasam.Add chopped coriander leaves.Mysore Rasam is ready to serve.
  • I have used only 1 red chilli .Adjust the amount to your preference.
  • Jaggery is not mentioned in the original recipe but I added little.It is optional.You can also skip coconut if you don't like.

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