Mysore rasam

Tamarind – Big gooseberry size

Toor dal - 1/2 cup

Pepper – 1 teaspoon

Jeera – 1 teaspoon

Red Chillies – 2

Coriander seeds – 1 teaspoon

Tomato – 1 (fully ripe)

Coriander leaves – few

Asafoetida powder – a pinch

Turmeric powder – a pinch

Oil – 1 teaspoon

Salt – 1 teaspoon or as per taste

    • 2 tsp Ghee 
    • 1 tsp Mustard Seeds
    • 1 tsp  Cumin Seeds
    • Few Curry Leaves

    • Pressure cook toor dhal with 1 cup of water for 3 whistles. Mash the toor dal. Soak tamarind and salt in water and squeeze out the juice completely by adding enough water. Grind pepper, jeera, red chillies and coriander seeds coarsely.

In a skillet add the tamarind water, pepper jeera powder, turmeric powder. Mix well and add water to make it thin. Chop the tomatoes and add to it. Bring to boil.

  • Heat a pan with 1 tsp of ghee and add the 3 red chillies, 1 tso of pepper, 1 tsp of bengal gram, 1 tsp of coriander seeds and fry till the dals turns golden brown color. Fry them in the medium flame and preferably in the heavy bottomed pan as the dals may burnt very quickly.

  • Add cumin seeds, 1/2 cup of grated coconut and fry till the coconut is light brown.
  • Take the fried ingredients to the mixer and let it cool off. Grind all the ingredients to a fine paste by adding 4 tablespoons of water.

  • When the raw smell of tamarind goes off, add the mashed toor dal and mix well. Add the ground rasam masala(coconut mix) and give a good stir. Adjust the consistency of the rasam by adding more water if required. Also adjust the salt if required.

Keep the flame in low until the froth starts to form the top layer of the rasam and then remove the rasam from flame. Garnish the rasam with chopped coriander leaves.



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