By Niveditha Kalyanaraman
September 8th, 2023
Image Credit: Unsplash
Mysore Rasam is a hybrid of the traditional tomato rasam with additional spicy toppings made just for it. It's also thicker in consistency. It can be had as a side with rice or even mixed with it. It's also had as soup or a hot beverage. Here's the recipe for Mysore Rasam.
FOR MYSORE RASAM POWDER: 1 tsp oil ¼ cup coriander seeds ¼ cup chana dal 1 tbsp cumin 2 tbsp pepper 10 Dried red chillis Few curry leaves ½ cup desiccated coconut
FOR MYSORE RASAM: 2 tomato, cubed 1 cup tamarind extract ½ tsp turmeric 3 chilli Few curry leaves 1 tsp jaggery ¾ tbsp salt 4 cup water 1 cup toor dal, cooked 1½ tbsp mysore rasam powder 2 tbsp coriander, chopped
FOR TEMPERING: 2 tsp ghee 1 tsp mustard Pinch hing 2 dried red chilli Few curry leaves
Heat a kadai with oil and add cumin, chana dal, coriander seeds, pepper, dried red chilli and a few curry leaves. Roast on low flame until the spices turn aromatic.
Image Credit: Unsplash
Add desiccated coconut to it and roast until golden brown. Then, cool it completely, and grind to a fine powder. Mysore Rasam powder is ready.
In a large vessel, take 2 tomato, 1 cup tamarind extract, ½ tsp turmeric, 3 chilli, few curry leaves, 1 tsp jaggery and ¾ tbsp salt. Boil for 10 minutes or until the tomatoes turn mushy. Mash the tomato slightly.
Add 4 cups water and 1 cup toor dal. Adjust the consistency as required. Add 1 ½ tbsp Mysore Rasam powder and mix well. Get the rasam to a boil and simmer for 1 minute for the flavour to absorb.
Heat 2 tsp ghee and add 1 tsp mustard, pinch hing, 2 dried red chilli, and a few curry leaves. Splutter the tempering and pour over the rasam. Add 2 tbsp coriander and mix well. Enjoy mysore rasam with hot steamed rice or drink it as a beverage.