Mysore Rasam

Name: Mysore Rasam
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 small lemon size Tamarind; 1 no Tomato (roughly chopped); ¼ cup Toor Dal (Pigeon pea); 1 pinch Asafoetida (Asafetida / Hing); 1.5 tsp Salt ((adjust to your taste)); 1 tbsp Coriander Leaves; 1 tsp Ghee (Clarified butter); 2 nos Red Chili ((adjust to your spice level)); 2 tbsp Grated Coconut; 1 tsp Split Bengal Gram (Channa Dal / Kadalaparuppu); 1 tsp Coriander seeds; 1 tsp Peppercorns; 1 tsp Cumin Seeds; 1 tsp Ghee (Clarified butter); 1 tsp Mustard seeds; 1 tsp Cumin Seeds; 1 sprig Curry leaves

Posted on Jan 16th, 2016

by Sowmya Venkatachalam

Categories:

3.79 from 32 votes

Mysore Rasam is one of the popular rasam in Karnataka. It's made using freshly made Rasam Masala powder (paste). The fresh masala is prepared using Coriander seeds, pepper corns, chana dal, red chili and grated coconut. Freshly roasted masala along with coconut gives distinct flavor and tastes good.

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

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Mysore Rasam is traditional Rasam made using coconut and freshly ground Rasam Masala Paste. This recipe is originated from Mysore hence the name Mysore Rasam. It is prepared by freshly roasted rasam paste which has key ingredients like pepper, coriander seeds, etc., and coconut. The addition of the coconut in the rasam is key differentiator in Mysore Rasam. This is also called ‘Arachuvitta Rasam‘ as we grind the masala ingredients and coconut as we do for Arachuvitta Sambar. This rasam is very flavorful and tasty.

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Method with step by step pictures for making Mysore Rasam :

PREPARATION

Soak the tamarind in water and extract the tamarind juice.

Take toor dal in a vessel. Add a pinch of turmeric powder and 1/2 cup of water.

Pressure cook the Toor dal over three whistles and let the pressure release naturally. Mash the cooked toor dal using the bottom of the ladle and keep it aside.

PREPARATION OF MASALA

Heat a pan with ghee and add the red chillies, pepper, bengal gram, coriander seeds and fry till the dals turns golden brown color. Fry them in the medium flame and preferably in the heavy bottomed pan as the dals may burnt very quickly.

Next add cumin seeds, grated coconut and fry till the coconut is light brown.

Take the fried ingredients to the mixer and let it cool off. Grind all the ingredients to a fine paste by adding 3-4 tbsp of water.

LET’S START MAKING THE RASAM

Add the tamarind extract in a vessel along with hing, chopped tomato and salt and boil the tamarind juice.

When the raw smell of tamarind goes off, add the mashed dal and mix well.

Add the ground rasam masala and give a good stir. Adjust the consistency of the rasam by adding more water if required. Also adjust the salt if required.

Keep the flame in low until the froth starts to form the top layer of the rasam and then remove the rasam from flame. Garnish the rasam with chopped coriander leaves.

LET’S DO THE TEMPERING

Heat another pan with ghee and add mustard seeds. When the mustard seeds starts to sputter, add cumin seeds and saute for 10 seconds. Finally add curry leave and fry for a second and switch off the flame.