Mysore rasam
Mysore Rasam is a rich, aromatic South Indian soup from the heart of Karnataka cuisine. Unlike regular rasam, this traditional recipe is known for its slightly thick texture and a unique blend of freshly ground spices, coconut, and lentils. The combination of tangy tamarind, sweet notes of jaggery, and the warmth of roasted masala makes Mysore Rasam a comforting and irresistible dish.
Equipment
- 1 Pressure cooker
- 1 Mixie
Ingredients
- 1 Lemon size Tamarind
- 1/4 Cup Toor dhal
- 1 tsp Rasam powder
- 1/4 tsp Turmeric powder
- few Curry leaves
- few Coriander leaves
- 1/2 tsp Jaggery
- As req Salt
- 1/4 tsp Asafoetida
To Temper
- 1/2 tbsp Coriander seeds
- 1 tsp Channa dhal
- 2 tbsp Coconut
- 1/2 tsp Black pepper
- 1/2 tsp Cumin
Instructions
- Pressure cook the toor dal with enough water until soft, then mash it well and keep aside.
- Soak tamarind in water, extract the juice, and let it boil until the raw smell disappears.
- Heat a teaspoon of ghee in a pan and add coriander seeds, channa dal, cumin seeds, and pepper.
- Roast until golden brown, then add grated coconut and continue roasting until it turns light brown.
- Allow this mixture to cool and grind it into a fine paste or powder.
- In another pan, heat ghee and splutter mustard seeds.
- Add curry leaves and dried red chilli, then sauté chopped tomatoes until they turn soft and mushy.
- Add the tamarind extract to the pan along with turmeric powder, jaggery, salt, and rasam powder.
- Let it boil well so the flavours combine. Once the tomatoes are cooked, add the ground masala and allow it to simmer.
- When it starts to foam, add the mashed toor dal along with its water and mix well.
- Finally, garnish with freshly chopped coriander leaves and switch off the flame.
- Serve hot with rice or enjoy it as a comforting soup.