Mysore Rasam

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Mysore Rasam

Course: Rasam

Cuisine: Indian, Karnataka, South Indian

Equipments Needed

• Pressure Cooker
• Heavy Bottomed Pan

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Servings: 4 people

Calories: 180kcal

Author: Sowmya Venkatachalam

Mysore Rasam is one of the popular rasam in Karnataka. It's created 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.

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Ingredients

Key Ingredients

• 1 small lemon size Tamarind
• ¼ cup Toor Dal (Pigeon pea)
• 1 pinch Asafoetida (Asafetida / Hing)
• 1.5 tsp Salt (adjust to your taste)
• 1 tbsp Coriander Leaves

For Grinding

• 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

For Tempering

• 1 tsp Ghee (Clarified butter)
• 1 tsp Mustard seeds
• 1 tsp Cumin Seeds
• 1 sprig Curry leaves

Instructions

Preparation

• Soak the tamarind in water and extract the tamarind juice.
• 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.  Please fry them in the medium flame and preferably in the heavy bottomed pan as the dals may burnt very quickly.
• Take the fried ingredients to the mixer and let it cool off. Add the grated coconut
• 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 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

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 then add it to the rasam. Garnish the rasam with chopped coriander leaves
• Serve the yummy rasam with hot steaming rice and as spoon of ghee

Video

Nutritional Info

Nutrition Facts

Mysore Rasam

Amount Per Serving (1 cup)

Calories 180 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 5g31%

Polyunsaturated Fat 1g

Cholesterol 18mg6%

Sodium 1207mg52%

Potassium 378mg11%

Carbohydrates 22g7%

Protein 6g12%

* Percent Daily Values are based on a 2000 calorie diet.

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Method with step by step pictures for making Mysore Rasam :

• Soak the tamarind in water and extract the tamarind juice.
• 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.

• Heat a pan with ghee and add the red chillies, pepper, bengal gram, coriander seeds and fry till the dals turns golden brown color.  Please fry them in the medium flame and preferably in the heavy bottomed pan as the dals may burnt very quickly.
• Take the fried ingredients to the mixer and let it cool off. Add the grated coconut

• Grind all the ingredients to a fine paste by adding 3-4 tbsp of water.
• Add the tamarind extract in a vessel along with hing 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

• 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 then add it to the rasam. Garnish the rasam with chopped coriander leaves

• Serve the yummy rasam with hot steaming rice and as spoon of ghee

Sowmya Venkatachalam

IT Engineer turned full time Food Blogger. I ♡ FOOD. I also love food blogging. Did you make a recipe? Tag @Subbusktichen on Instagram. I WANNA SEE!