Rasam can be called as South Indian soup. Its literal meaning is the essence of tamarind blended with other aromatic ingredients. It can be served with hot rice. It is watery. There are different varieties of rasam and I am going to give you the recipe for mysore rasam. Mysore rasam is a soup that is prepared with lentils and coconut ground together. The origin of this rasam is Karnataka and it is quite famous in their region. The taste of this soup is slightly diferent from gottu rasam.
INGREDIENTS
Tamarind – medium lemon size
Toor dhal – 4tbsp
Rasam powder -1tsp
Turmeric powder- A pinch
Curry leaves- few
Coriander leaves- few
Jaggery – 1/2 tsp
Salt- As required
Asafoetida- A pinch
For grinding
Coriander seeds – 2 tsp
Channa dhal – 1 tsp
Coconut(grated) – 2 tsp
Curry leaves – few
Red chilli – 1
- Pressure cook the toor dhal with enough water.
- Tamarind can be pressure cooked with little water or it can be cooked in an open vessel with enough water.
- Once the toor dhal has been cooked, mash it well with a potato masher or with your hands itself and keep aside.
- Mash the tamarind and extract the juice from it.
- Add turmeric powder, jaggery, salt, rasam powder to the tamarind extract and allow it to boil.
- You can add half of the curry leaves and coriander leaves at this stage so that their flavour will get blended very well.
- Then add the ground paste to it and cook for five minutes.
- Once they form foam add the mashed toor dhal along with the water.
- At this stage, you can add cumin seed powder, dried coriander powder, remaining coriander and curry leaves.
- You can add one more cup of water and allow it to cook.
- You will start enjoying the aroma of the rasam at this stage.
- Once they boil and the foam is formed, switch off the stove and add asafoetida to enhance the aroma.
- Season it with mustard seeds and cumin seeds.
- Immediately close the vessel so that the aroma will be retained.
