Mysore Rasam:
This is an amazingly delightful rasam recipe. The aroma of the freshly roasted spices, along with grated coconut, is sure to transport you to another world. These spices give this rasam a truly unique flavor.
As I am typing this, I am taking a trip down memory lane to my mom's kitchen, where this rasam finds a place quite frequently in the menu. Pair this with potato curry, and what more could you ask for? Slurp!!
This is a very popular recipe in brahmin households in Tamilnadu and Karnataka.
Let's proceed to the recipe.
Ingredients:
Toor dal (Thuvaram paruppu) -1/2 cup
Tomatoes-1 (chopped)
Tamarind- small lime sized ball (to be soaked in hot water prior to use. This will help extraction easier). Alternatively, store bought tamarind paste works well too
Jaggery- a small lump (optional). This added sweetness really balances out the flavors of this rasam.
Salt- to taste
Asafoetida(perungaayam)-a pinch
Cilantro/kothamalli (for garnish)
Ghee
Ingredients ( to be roast in ghee):
Bengal gram dal/Kadalaiparuppu- 1 tbsp
Coriander seeds-1 tbsp
Pepper - 1 tsp
Dried red chillies- 2
Cloves - 1/2 tsp
Cardamom seeds-1/2 tsp
Cinnamon-a small stick.(Cinnamon powder could be used too)
Grated coconut-1/4 cup.
Ingredients (for seasoning)
Mustard seeds- 1 tsp
Ghee
Fry these ingredients in a tsp of ghee, until slightly browned. Let it cool down. Once cooled, grind to a slightly coarse powder. Keep aside. The Rasam powder for Mysore Rasam is ready.
Preparation:
Pressure cook the toor dal. Once cooked, slightly mash it with the back of the ladle and keep aside.
In a vessel, add water, chopped tomatoes, tamarind extract/paste, salt, and let it boil for a while. Once the raw smell of tamarind leaves, add the already prepared rasam powder. Stir well to make sure that the rasam powder does not form any lumps. Add the cooked toor dal. If using jaggery, add it now. Mix well and add more water, as needed. Cook on a low flame until the rasam starts to appear frothy (you can see bubbles appearing on the top). Switch off the stove at this stage.
Heat some ghee. Add mustard seeds, and after it splutters, pour this seasoning over the rasam. Garnish with chopped cilantro.
Delicious piping hot Mysore Rasam is ready to be enjoyed!!!! Serve with a curry/stir fry of your choice.
Notes:
1. I recommend soaking all lentils prior to cooking. This will not only reduce cooking time, but also help in easy digestibility of the Dals. Soaking helps in reducing to an extent, the anti nutrients, like phytates found naturally in lentils.
2. The key to having a good rasam is not boiling it for too long. Switch off the stove after you see bubbles appearing on the surface.
This is an amazingly delightful rasam recipe. The aroma of the freshly roasted spices, along with grated coconut, is sure to transport you to another world. These spices give this rasam a truly unique flavor.
As I am typing this, I am taking a trip down memory lane to my mom's kitchen, where this rasam finds a place quite frequently in the menu. Pair this with potato curry, and what more could you ask for? Slurp!!
This is a very popular recipe in brahmin households in Tamilnadu and Karnataka.
Let's proceed to the recipe.
Ingredients:
Toor dal (Thuvaram paruppu) -1/2 cup
Tomatoes-1 (chopped)
Tamarind- small lime sized ball (to be soaked in hot water prior to use. This will help extraction easier). Alternatively, store bought tamarind paste works well too
Jaggery- a small lump (optional). This added sweetness really balances out the flavors of this rasam.
Salt- to taste
Asafoetida(perungaayam)-a pinch
Cilantro/kothamalli (for garnish)
Ghee
Ingredients ( to be roast in ghee):
Bengal gram dal/Kadalaiparuppu- 1 tbsp
Coriander seeds-1 tbsp
Pepper - 1 tsp
Dried red chillies- 2
Cloves - 1/2 tsp
Cardamom seeds-1/2 tsp
Cinnamon-a small stick.(Cinnamon powder could be used too)
Grated coconut-1/4 cup.
Ingredients (for seasoning)
Mustard seeds- 1 tsp
Ghee
Fry these ingredients in a tsp of ghee, until slightly browned. Let it cool down. Once cooled, grind to a slightly coarse powder. Keep aside. The Rasam powder for Mysore Rasam is ready.
Preparation:
Pressure cook the toor dal. Once cooked, slightly mash it with the back of the ladle and keep aside.
In a vessel, add water, chopped tomatoes, tamarind extract/paste, salt, and let it boil for a while. Once the raw smell of tamarind leaves, add the already prepared rasam powder. Stir well to make sure that the rasam powder does not form any lumps. Add the cooked toor dal. If using jaggery, add it now. Mix well and add more water, as needed. Cook on a low flame until the rasam starts to appear frothy (you can see bubbles appearing on the top). Switch off the stove at this stage.
Heat some ghee. Add mustard seeds, and after it splutters, pour this seasoning over the rasam. Garnish with chopped cilantro.
Delicious piping hot Mysore Rasam is ready to be enjoyed!!!! Serve with a curry/stir fry of your choice.
Notes:
1. I recommend soaking all lentils prior to cooking. This will not only reduce cooking time, but also help in easy digestibility of the Dals. Soaking helps in reducing to an extent, the anti nutrients, like phytates found naturally in lentils.
2. The key to having a good rasam is not boiling it for too long. Switch off the stove after you see bubbles appearing on the surface.
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