MYSORE RASAM
Servings Prep Time
1cup 10minutes
Cook Time
20minutes
Servings Prep Time
1cup 10minutes
Cook Time
20minutes
Ingredients
  • 2 Tomato
  • A Gooseberry Sized Tamarind
  • 1/4cup Cooked Tur Dal
  • 1pinch Turmeric Powder
  • 1tsp Sambhar Powder
  • 1/2tsp Asafoetida
  • 1tsp Mustard
  • 1sprig Curry Leaves
  • A Few Coriander Leaves
  • 1/2 Lemon
  • To Taste Salt
  • 1tsp Oil
TO ROAST AND GRIND
  • 2tsp Coriander Seeds
  • 2tsp Channa Dal
  • 4 Red chillies
  • 1/2tsp Black Pepper
  • 1/2tsp Cumin
  • 2tsp Grated Coconut
Instructions
  1. Dry roast all the ingredients except grated coconut.
  2. Now dry roast coconut.
  3. Once cooled place all the ingredients in a blender.
  4. Grind coarsely.
  5. Soak tamarind in water and take out the extract.Also add cut tomatoes,sambhar powder,asafoetida,salt,turmeric powder,curry leaves etc.
  6. Bring the mixture to a good boil.Let the raw smell go off.
  7. Now add grounded powder and cooked tur dal.
  8. Squezee half a lemon.It is purely optional.You can avoid it if you donu2019t want it.
  9. Garnish with coriander leaves and temper with mustard seeds in oil.
  10. Enjoy Mysore rasam with hot steamed rice.
Recipe Notes

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.