Thursday, July 10, 2014

Mysore Rasam | How to Make Mysore Rasam

For this week theme on BM I'm presenting " South Indian Meal Dishes-Karnataka Cuisine". Enjoy the dishes & don't miss the update. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 42.

Mysore Rasam is a appetizing Karnataka dish. There are many recipes to make a rasam, but this version of it is flavorful & has a kick to it. Rasam powder or paste is very much different from the usual one we make. Coconut flakes in rasam powder will add a delicious flavor to rasam. I got this recipe from mom & she was praising how good this rasam has tasted. So it tempted me to give it a try & at the end we {me & hubby} loved it.

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Prep Time-5mins | Cook Time-30mins | Serves-5people
1/4Cup toor dal
1/2Cup water
2Small tomatoes chopped 
3&1/2Cups water
1Tbs tamarind pulp / 1Tbs size tamarind ball{Adjust as needed}
1/4Tsp turmeric
2Tsp jaggery {Adjust as needed}
Few curry leaves 
Salt to taste 
To Grind
1Tbs coriander seeds {Dhaniya}
1Tsp jeera {cumin}
4Red chili's 
1Tbs + 1Tsp channa dal
1/4Tsp methi seeds 
1/2Tsp black pepper
2Tbs grated coconut
1Tsp ghee
Few curry leaves 
1tbs ghee/oil
1/2Tsp jeera {cumin}
1/2Tsp mustard
2Red chili's equally cut
1/4Tsp hing {Asafetida}
- Pressure cook toordal with 1/2cup water for 2 whistles. Switch off heat & allow the cooker to cool. 
- Mean while in a large vessel mix tamarind pulp along with 3&1/2 cups of water. {If using a tamarind then clean it with lots of water first & then soak tamarind in 1Cup of water. Squeeze some the tamarind juice as needed.}
- Add chopped tomatoes, curry leaves, turmeric & enough salt to water. 
- Bring it to boil & cook it till the tomatoes are cooked soft.
- Take ghee in a pan & to that add all the grind ingredients other then coconut.
- Fry them till channa dal changes it color to a darker yellow. Switch off heat & add coconut to pan.
- Grind them along with little water to a smooth paste. 
Making Rasam
- Add cooked dal, spice paste & jaggery to cooked tomatoes.
- Bring it to boil & adjust salt, tamarind if needed. Cook for 5mins on medium heat & switch off heat.
- Heat a pan with ghee, to that add red chili's, jeera & mustard. Once the mustard starts jumping add hing to pan & switch off heat. 
- Mix the seasoning with rasam.
***Serve it along with rice & dollop of ghee. Also serve some papadam's as a side.
- If you feel the rasam paste is too much,adjust it as needed for you. I added the whole paste to rasam & it was awesome.
- You can add garlic in the seasoning, instead of hing. 
- You can replace replace ghee with oil, but ghee add's lots of flavor to rasam.
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  1. Very flavourful and delicious comforting food, can have it happily anytime.

  2. This is such a comforting soup on a rainy it

  3. Such an inviting bowl of rasam...I am yet to try Mysore Rasam..been on my list for so long!

  4. Looks delicious. Bookmarked to try this soon.

  5. We loved it when I made it , yours looks delicious!

  6. This is my absolute favorite rasam and I can have this any day....So tempting :)

  7. Lovely presentation for such a comforting rasam.