Mysore Rasam is a Traditional toothsome Side dish for plain Rice. This flavourful South Indian soup is prepared with Tomatoes, Toor dal, Tamarind, grated Coconut, Red Chillies, Green Chillies and Spices.
Cooking time: 25-30 minutes
1 spoon = 10 ml
1 tsp = 5 ml
1 coffee spoon = 2.5 ml
- Tamarind – a small Lemon sized
- Tomatoes – 2 (finely chopped)
- Turmeric powder – (½-¾) tsp
- Fenugreek seeds – ¼ tsp
- Cumin seeds – ¾ tsp
- Green Chillies – 3
- Chopped Coriander leaves – 2 tsp
- Toor dal – 3 tsp
- Ghee – 1 tsp
- Chana dal – 1 ½ tsp
- Urad dal – 1 tsp
- Black Pepper – 1 ¼ coffee spoon
- Grated Coconut –1 tsp
- Cashew nuts – (4-6)
- Poppy seeds – 1 coffee spoon
- Mustard Seeds – 1 coffee spoon
- Red Chillies – 4
- Cook the Toor dal with the required Water and Turmeric powder (slightly less than ¼ tsp) and Salt in a Pressure Cooker for 3 whistles. Grind the cooked Toor dal along with little Water. Toor dal Water is ready.
- Dissolve the Tamarind in the warm Water (1 cup= 400 ml). Tamarind juice is ready.
- Dry roast the Chana dal until it turns slightly brown, in a Pan at low flame. Add the Urad dal, Fenugreek seeds to it and roast it for 2 minutes at low flame. Switch off the flame. Cool the mixture for 2 minutes and grind it to a fine powder. Dal powder is ready.
- Roast the Black pepper and Cumin seeds with the Ghee (½ tsp) for 2 minutes in another Pan at low flame. Cool the mixture for 2 minutes and grind it to a fine powder. Pepper powder is ready.
- Grind the Green Chillies, grated Coconut, Cashew nuts and Poppy seeds with little Water to a smooth paste. Smooth paste is ready.
- Sauté the chopped Tomatoes until it turns juicy, in a Kadai at low flame. Add the prepared Tamarind juice and Water (200 – 300 ml) to it. Boil the mixture for 2 minutes at low- medium flame.
- Add the prepared Dal powder and prepared Pepper powder to it. Mix it well. Boil it for a minute at low flame.
- Add the Toor dal water, Turmeric powder (¼ – ½ tsp) and prepared smooth paste to it. Mix it well. Boil the mixture for 4-5 minutes at low- medium flame. Stir at regular intervals.
- Add the required Salt and chopped Coriander leaves to it. Mix it well. Stir the mixture for a minute at low-medium flame. Switch off the flame. Rasam is ready.
- Roast the Mustard seeds with the Ghee (½ tsp) until it crackles, in a Pan at low flame. Add the Red Chillies to it and roast it for a minute. Switch off the flame. Add the mixture to the prepared Rasam. Mysore Rasam is ready.
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