Mysore Rasam , Mysuru Rasam  is a well known lip smacking  rasam with freshly pounded ingredients . It makes a heavenly alternative to the usual bowl of daily rasam that we prepare with previously powdered rasam ingredinets . The taste is to be relished to believe . This is one of the most popular rasam in the country and so well known .  It is just as easy to prepare the Mysore rasam powder in advance and use it when ever desired but i prefer to make it fresh every time . And it is worth it .

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MYSORE RASAM | KARNATAKA CUISINE

A delicious lip smacking rasam which is prepared with freshly ground spices and easy to prepare .

Prep Time

6 minutes

Cook Time

8 minutes

Servings

nos

Ingredients

• 2 tbsp toor dal / cooked and mashed well
• 1 tsp cumin seeds
• 1/2 tsp about 8-10 pepper corns pepper
• 2 tsp coriander seeds
• 2 tsp chana dal / gram dal
• pinch asafoetida powder
• as required salt
• 1 strand curry leaves
• some chopped coriander leaves
• 1/2 tsp jaggery ( optional )
• 1 tbsp grated fresh coconut
• 1/2 tsp mustard seeds
• 1/2 tsp cumin seeds for tempering
• 1 tbsp ghee for tempering
• 3 nos small chopped tomatoes
• 1 small goosebery size tamrind , and 1.5 cups water extracted
• 4 nos red dry chillies choose a mix of both byadagi red chillies and the smooth skinned ones
• pinch turmeric powder

Prep Time 6 minutes Cook Time 8 minutes Servings nos Ingredients 2 tbsp toor dal / cooked and mashed well 1 tsp cumin seeds 1/2 tsp about 8-10 pepper corns pepper 2 tsp coriander seeds 2 tsp chana dal / gram dal pinch asafoetida powder as required salt 1 strand curry leaves some chopped coriander leaves 1/2 tsp jaggery ( optional ) 1 tbsp grated fresh coconut 1/2 tsp mustard seeds 1/2 tsp cumin seeds for tempering 1 tbsp ghee for tempering 3 nos small chopped tomatoes 1 small goosebery size tamrind , and 1.5 cups water extracted 4 nos red dry chillies choose a mix of both byadagi red chillies and the smooth skinned ones pinch turmeric powder

Instructions

1. Roast the rasam powder ingredients, coriander seeds , red chillies , chana dal , asafoetida powder , pepper, till aromatic , add coconut and cumin at the end .add some curry leaves too for more aroma
2. allow the roasted ingredients to cool . Powder and keep aside till needed
3. In a pan add the tamrind water extracted about 1.5 cups thin extract , add chopped tomatoes, some curry leaves , turmeric powder , asafoetida powder , pinch of salt , cover and allow to boil till tomatoes soften . Tamrind can be skipped if using more tangy tomatoes .
4. pressure cook the toor dal , mash well and keep aside . we need more dal water and less of mashed dal .
5. when the tomatoes have become soft and raw smell has disappeared , add the ground spice powder , add the toor dal mashed with enough water to dilute the rasam
6. give one more gentle boil , switch off . Do not over boil . When rasam begins to froth , switch off and cover .
7. garnish with coriander leaves , add 1/2 tsp jaggery ( optional )
8. prepare the tempering by heating a ladle , add ghee, add mustard seeds, allow to crackle, add asafoetida powder, 1-2 broken red chillies, curry leaves .
9. pour over the prepared Mysore rasam , cover and keep
10. Enjoy with hot steaming rice .

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