Mysore Rasam With Coconut
South Indian Rasam
Rasam is a great digestive to be included in our meal. It has self healing ingredients, cumin and pepper which are great to keep flu at bay. Mysore Rasam is a speciality of Karnataka. It is prepared by making a freshly roasted rasam powder which has aromatic cumin, pepper and whole lot of coconut in it.
2 tsp coriander seeds / daniya seeds
½ tsp cumin seeds / jeera
2 tsp chana dal
½ tsp black pepper
2 dried red chilli
¼ cup coconut (fresh / desiccated / dry)
1/2 cup Arhar dal (Split Toor Dal)
2 Tomatoes, roughly chopped
1 cup Tamarind extracted pulp
1 teaspoon Jaggery
2 tsp Coriander Leaves, finely chopped
½ tsp Turmeric powder
2 cups water (add as required)
½ tablespoon ghee or oil
½ teaspoon mustard seeds
1 sprig curry leaves
1 pinch of asafoetida (hing)
1 to 2 red chillies
For Mysore Rasam Masala Powder:
Firstly, in kadai dry roast the coriander seeds, cumin seeds, chana dal, black pepper and dried red chilli on low flame.
Also add coconut and roast.
Further, transfer to a blending jar and blend to fine powder.
Making Mysore Rasam:
To begin making Mysore Rasam, wash and pressure cook toor dal for 3 whistles. Allow the pressure to release naturally, mash dal and keep aside.
Take a sauce pan, add the tamarind pulp, chopped tomatoes, turmeric powder, water and simmer until the tomatoes are well cooked and mushy.
Once the tomatoes have softened, then add the ground mysore rasam powder and mashed dal. Mix well.
Season with salt as per taste.
Mix and simmer rasam on a medium-low flame for about 3 minutes. Cover the pan and keep aside.
Tempering For Mysore Rasam:
Heat ghee in a small pan or tadka pan.
When the ghee melts and becomes hot, then lower the flame. Add mustard seeds. Let the mustard seeds crackle.
Then add few curry leaves, 1 to 2 dry red chilies, and a pinch of asafoetida. Stir and saute till the red chilies change color then, switch off the flame.
Add this tempering to the prepared rasam. Garnish the rasam with coriander leaves.
- Firstly, make sure to dry roast the masala on low to medium flame to avoid burning.
- You can also add jaggery along with tamarind pulp.