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
Procedure
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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
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
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
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.
