Mysore Rasam

Mysore Rasam is a very famous dish in South Indian hotels and functions. It is an appetizing dish and the taste is very well. 

For this rasam, I have prepared rasam powder freshly and added it. 

This gives additional dish to this recipe. Even you can keep this powder with tight container for long day purpose.

We like it very much. This goes well with any fry dishes.

Ingredients

Toor Dal – ¼ cup

Chopped Tomato – 1 (big)

Chopped Coriander Leaves – ½ cup

Turmeric Powder – ½ tsp

Tamarind Water – ½ cup

Asafoetida – ¼ tsp

Chopped Curry Leaves – few

Salt to taste

Dried Rose Petals (Optional) – 2 tsp

(For Rasam Powder)

(To Sauté & Grind)

Split Bengal Gram – 2 tsp

Coriander Seeds – 1 ½ tsp

Pepper Corns – 1 tsp

Dry Red Chilli – 3

Grated Coconut – 2 tsp

Chopped Ginger – 1 tsp

Oil - 2 tsp

(To Temper)

Mustard Seeds – ½ tsp

Dried Red Chilli – 2

Curry Leaves – few

Ghee – 2 tsp

Method

In a pressure cooker add dal, turmeric powder, half amount of chopped coriander leaves with additional water and cook until 3 to 5 whistles comes out.

Heat oil in a pan, add all the ingredients one by one which are under “for rasam powder” and sauté for few min and let it cool for about 10 min. Then grind it as a coarse powder.

In a kadai, heat oil and add coriander and tomato pieces then fry well until it becomes mushy. Add tamarind paste, asafoetida and curry leaves.

When the mixture comes to a boil, add the ground masala, tomato, coriander leaves and rose petals. Mix well, add 1 cup water. Cover and cook on medium heat for 2-3 minutes.

Mash the dal and stir into the pan. Add salt and mix and let it come to a boil on high heat. Reduce heat and simmer for 2-3 minutes. Take the pan off the heat.

In a pan, heat ghee. When the ghee melts add mustard seeds and let them splutter. Add red chillies and curry leaves. Add this tempering to the rasam and cover the lid and cook for a minute. Serve hot.