MYSORE RASAM
Mysore rasam is one of the flavourful and refreshing rasams of the many varieties of rasam we make.As we all know rasam is served as the second course in the south indian menu next to sambhar.Unlike other rasams this one is a bit thicker and richer because of the spices roasted and grounded,mixed and simmered to perfection.I usually make it for dinner as an accompaniment with rice and serve with fried papads/applams.Piping hot rasam with steamed rice with dollops of homemade ghee is truly divine to eat.It is a normal practice to make this rasam during functions and festivities but i make it at regular basis as hubby is fond of it.I hear from my MIL that my late FIL also liked it very much.So friends scroll down for the recipe of mysore rasam which is also called arachuvitta rasam due to the grounded spices that go into it.
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
cup
|
- 2 tomato
- tamarind goosebeery sized
- 1/4 cup Tur Dal cooked
- 1 pinch turmeric powder
- 1 pinch asafoetida
- 1 tsp mustard
- 1 sprig curry leaves
- coriander few
- 1/2 lemon (optional)
- to taste salt
- 2 tsp Coriander Seeds
- 2 tsp Channa dal
- 4 red chilli
- 1/2 tsp pepper
- 1/2 tsp cumin
- 2 tsp coconut grated
Ingredients
To roast and grind
|
|
- Dry roast all the ingredients except grated coconut.
- Now dry roast coconut.
- Once cooled place all the ingredients in a blender.
- Grind coarsely.
- Soak tamarind in water and take out the extract.Also add cut tomatoes,sambhar powder,asafoetida,salt,turmeric powder,curry leaves etc.
- Bring the mixture to a good boil.Let the raw smell go off.
- Now add grounded powder and cooked tur dal.
- Squezee half a lemon.It is purely optional.You can avoid it if you donu2019t want it.
- Garnish with coriander leaves and temper with mustard seeds in oil.
- Enjoy Mysore rasam with hot steamed rice.
Notes
You can make the spice mixture in advance and use it when needed.
Always use fresh coriander leaves as this will enhance the flavour of the rasam.
Lemon is optional.
You can also temper with ghee for extra taste.
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