Mysore Rasam recipe
Flavourful rasam recipe with freshly ground spices
Servings: 4
Ingredients
- 2 tomato
- ¾ cup thin tamarind extract
- 1 tsp sambar powder or rasam powder
- ½ tsp turmeric powder
- Salt as needed
- 2 pinches asafoetida
- 2 tbsp cooked toor dal
- 2 cups of water
- 1 tsp ghee
- ½ tsp mustard seeds
- Few coriander leaves
- Few curry leaves
- ¼ tsp jaggery
To roast and grind
- 1 tbsp coriander seeds | Dhaniya
- 2 tsp chana dal
- 2 red chili
- ½ tsp pepper
- ½ tsp cumin seeds
- 2 tbsp coconut
Instructions
- In a pan let’s dry roast the coriander seeds, chana dal, pepper, cumin seeds and red chili.
- Roast till they turn aromatic and golden brown. Roast in medium flame.
- Grind this along with coconut by adding little water.
- Add 2 cups of water and the cooked toor dal to this.
- Keep this aside.
- Puree 2 tomatoes.
- Add this to a pan and add the tamarind water, rasam powder or sambar powder, salt, turmeric powder and asafoetida.
- Let this boil in a medium flame for 5-7 minutes.
- Now add the ground masala dal water to this.
- Mix well and keep the flame to medium-low.
- Let this froth up, do not boil.
- Add chopped curry leaves and coriander leaves.
- Switch off the flame.
- Add the jaggery. This enhances the taste.
- Temper mustard seeds in ghee and add to this.
- Mysore rasam is ready.
- Serve with hot rice and any spicy curry of your choice.
Notes
1. You can use rasam powder or sambar powder for making this rasam, both tastes equally well.
2. Mysore rasam or arachuvitta rasam can be served as a soup as well.
