Mysore Rasam

My Father in law is a rasam lover and he needs rasam for his every meal of the day. Every time when we have video call during our lunch break he always say

'Wish my dear daughter in law (Thats me :P) is here to make me rasam"

. I hope I make the rasam the way he loves :)

When i was young for every vacation I go to My aunt home (My mom's elder sister). Oh My goodness !!! She makes wonderful rasam that i drink in tumblers :)

Mysore Rasam is a default menu in every Tamil Brahmin Weddings :) Unlike usual rasam this is made with grounded powder of varies spices and can be made in no time..

Preparation time: 5 mins

Cooking time: 15 - 20 mins

Serving size: 2 

INGREDIENTS:

  • Tomato - 1 (Chopped - 1/2 and blend - 1/2) you can also take 2 tomato
  • Tamarind Juice from a small lemon sized ball - 2 - 3 tumblers
  • coriander leaves - for dressing
  • turmeric powder - apinch
  • hing - a pinch
  • salt to taste
  • Toor dal - 1/2 cup

For Roasting and Grinding:

  • Coriander Seeds - 2 tbsp
  • Jeera - 1 tsp
  • whole black peppers - 1 tbsp (12-15)
  • Dried Red chilli - 2 - 3 (depending on the spice level)
  • Shredded coconut - 1-2 tbsp
  • Oil - less than 1 tbsp (I prefer coconut oil)

For Seasoning:

  • Mustard Seeds - 1tsp
  • Jeera - 1tsp
  • Curry leaves (If available)
  • Ghee - 1 tbsp (Always try to season rasam with ghee)

DIRECTION:

  • pressure cook toor dal.
  • Meanwhile in a pan add the tamarind juice , salt, hing, and tomato (both mashed and chopped) and bring it to heat and boil the same.
  • In the same time in a frying pan, add oil and add rest of the spices (red chilli, coriander seeds, jeera, black pepper)
  • once they turn their color, add the shredded coconut to the spices and saute it for a minute.
  • Don't make the coconut burn or turn brown. Once done, remove it from stove and let it rest in counter for few minutes before me ground it in the mixer.
  • then add also the fried spices in the mixer and grind it without using water. Just grind in the way to make sure not all the whole spices are visible. I need not have to be very smooth powder.
  • Then add these grounded spices to the boiling tamarind water and let it boil for another 10 mins.
  • If the rasam is reducing add enough water to make it juicy (Remember we are yet to add dal, once we add that the mixture will get thicker)
  • Once the raw smell of the spices are gone then add the dal and cook it for another 2 - 3mins, then switch off the stove
  • To garnish, add ghee in tadka and add mustard seeds and jeera and wait till it splutters and add it to rasam and garnish with coriander leaves.

 Yummy Rasam is ready !!! Can be taken with white rice, its a great appetizer as well!! Enjoy