Mysore Rasam | No Garlic Rasam | Rasam Recipe

Mysore Rasam, it's our recent favorite rasam and we really like it like anything. When comes to rasam, i haven't tried much varieties so far, always stick with basic tamarind rasam with pepper & garlic. 

Since it's my all time favorite, haven't thought of trying other varieties !!! But when i search for "No onion No garlic" recipe from other cuisine, this mysore rasam caught my attention. Using coconut in rasam is totally new to me, so when i had seen this recipe, immediately made note of it and tried it within a few days. To be honest, i'm glad that i gave a try on this rasam, it was so good with wonderful flavor and taste absolutely delicious with hot rice.Without further delay let's check out the recipe, but if you want to know what i have prepared for past 4 days under "No onion No garlic" theme, here they are
Day 1 - Manthanga Pulissery
Day 2 - Kuthiraivali Pongal
Day 3 - Dal Tadka
Day 4 - Paruppu Podi

Mysore Rasam

Preparation Time : 30 mins | Cooking Time : 15 mins | Serves : 3 to 4 
Recipe Category: Rasam | Recipe Cuisine: Indian

Ingredients
Toor dal -  2 tbsp
Tomato - 1 
Tamarind - a small goose berry size
Turmeric powder - 1/4 tsp
Salt - to taste
Asafoetida powder - 1/8 tsp
Ghee - 1 tsp
Curry leaves - few
Coriander leaves - few
Mustard - 1/4 tsp
To grind & roast
Chana dal - 1 tbsp
Coriander seed - 1 tbsp
Pepper corns - 1 & 1/2 tsp
Cumin seed - 1 tsp
Grated coconut - 2 tbsp

Procedure

Measure & take all the ingredients listed under "To grind & roast", heat the pan and add all the ingredients and roast till they are aromatic. Let it cool a bit.

Transfer into mixie jar and grind into coarse powder. Soak the tamarind in water for 30 mins.

Cook & mash the toor dal and keep it ready.Heat the pan with ghee, add mustard, let it splutters and then add the curry leaves and tomatoes.

Extract the tamarind juice from the soaked tamarind and add into the pan. Then add the cooked dal and grounded powder.

Add turmeric powder, salt & asafoetida powder.

Add more water as your liking and let it bring into boil. Simmer for 5 mins & switch off the flame. Finally add the coriander leaves.

Tada, Mysore Rasam is ready.Serve it with some hot rice and your favorite curry. We had with rice and onion pakoda.

Notes:

• Ghee gives great flavor to the rasam. So don't skip it.
• If you want more spice in the rasam, add one or two red chili in the tempering.
• For extra flavor, you can add a tsp of rasam powder too.
  

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Home made Coriander Powder | Coriander Powder | Indian Spice Powder

Coriander powder is one of the few ingredients that you must need in Indian Cooking. Now a days, you can find coriander powder in almost every grocery store.But i like to make my batch of coriander powder at home for the past one year.When we were in India, i never brought any spice powder like chili powder, sambar powder and coriander powder from stores. Amma always make big batch of all these and pass it to me.After moving to US, initially i brought it from stores and tried various brands,but i'm not satisfied with any of those brands.First they are available in large packs(minimum 200gms,yep it's more for 2 people) and it lost it's flavor just after few weeks.Home made coriander powder also lost its flavor over the time,but not as quick as store brought ones.So i had started to make coriander powder on my own in little batches for our need.If you have good blender,then it's very easy to make & also it's so fresh and more aromatic than any store brought coriander powder. 

Home made Coriander Powder

Preparation Time : 15 mins | Cooking Time : 5 mins | Makes : 1 cup 
Recipe Category: Spice Powder | Recipe Cuisine: Indian

Ingredients
Coriander seed - 1 cup or as needed

Procedure

Heat a kadai in medium flame and add the required coriander seed and roast it on medium flame.Once the coriander seed becomes aromatic and also slightly becomes brown in color,switch off the flame and let it cool.When the coriander seed is still warm,add it into the blender/mixie jar and grind in medium speed for 2 mins, you will get coarse coriander powder at this stage.To get fine powder, again run the blender in medium speed for 1 to 1 1/2 mins,you will get fine coriander powder.That's it, Home made fresh and aromatic coriander powder is ready.Store it in air tight container for long shelf life.

Notes:

• Sieve it once,if needed.
• Roast till aromatic is most important to get flavorful powder.
• Instead of dry roasting, you can use sun dried coriander seeds also.
• Don't let the coriander seed cool completely.
• Grind the coriander seed still it's warm,it helps to get fine powder.
  

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