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

Serves: 2-3

Ingredients

 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

Method

1. 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.
2. Dissolve the Tamarind in the warm Water (1 cup= 400 ml). Tamarind juice is ready.
3. 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.
4. 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.
5. Grind the Green Chillies, grated Coconut, Cashew nuts and Poppy seeds with little Water to a smooth paste. Smooth paste is ready.
6. 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.
7. Add the prepared Dal powder and prepared Pepper powder to it. Mix it well. Boil it for a minute at low flame.
8. 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.
9. 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.
10. 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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