Mysore Rasam Recipe , How to make Mysore Rasam

How to make Mysore Rasam. Rasam preparation with tomatoes, dal and coconut. Using home made rasam podi / powder.

Mysore rasam is a very popular recipe in the Tamil brahmin households. Its also called as araithu vitta rasam as coconut is ground and added. I will be using home made rasam powder / saaru podi / rasam podi for this recipe. The saaru podi is made with byadagi chillies. Byadagi chillies are native Karnataka chillies that are very bright red in colour but not very spicy. It has a unique flavour and that’s important for the rasam. Its also sold as Mangalorean chillies.

Boil the toor dal with a cup of water in a pressure cooker for 10 minutes. Remove from heat and set aside to cool. Once the pressure is released, open the cooker and mash with the back of a cup. Set aside.

Soak the tamarind in 3/4 cup of water for 20 minutes. Extract the pulp of the tamarind and discard the seeds and the fibre. Set aside the tamarind pulp / juice.

Heat coconut oil in a pan and add in the mustard seeds. Let the mustard seeds splutter. Add in the curry leaves. Add in the saaru podi / rasam powder. Fry for 2-3 seconds. Do not fry for long. The spices will get burnt if fried.

Grind a tomato in a mixie and add it to the pan.  Fry for 2-3 minutes till the tomatoes are completely cooked.

Add in the tamarind extract and the cooked dal along with the water used for cooking the dal.

Add in the salt and jaggery. Let it simmer for a couple of minutes.

Grind two tablespoon of coconut with half cup of water to a smooth paste. Add it to the pan. Simmer for two minutes. Do not simmer for long after adding coconut paste.

Add in the chopped coriander leaves and remove from heat.

I like to serve the rasam with Potato Kara Kari or Cheppankizhangu Fry.

Mysore Rasam, How to make Mysore Rasam

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How to make Mysore Rasam. Rasam preperation with tomatoes, dal and coconut. Using home made rasam podi / powder.

• Total Time: 25 mins
• Yield: servings

Ingredients

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• 1 teaspoon coconut oil
• 1/4 teaspoon mustard seeds
• 1 sprig curry leaves
• 1 heaped teaspoon saaru podi
• 1 ripe tomato
• 3/4 teaspoon salt
• 1 teaspoon jaggery
• 2 tablespoon fresh grated coconut
• 3 sprigs coriander leaves, chopped
• 3 tablespoon toor dal
• Half a gooseberry size tamarind

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Instructions

1. Boil the toor dal with a cup of water in a pressure cooker for 10 minutes. Remove from heat and set aside to cool. Once the pressure is released, open the cooker and mash with the back of a cup. Set aside.
2. Soak the tamarind in 3/4 cup of water for 20 minutes. Extract the pulp of the tamarind and discard the seeds and the fibre. Set aside the tamarind pulp / juice.
3. Heat coconut oil in a pan and add in the mustard seeds. Let the mustard seeds splutter. Add in the curry leaves. Add in the saaru podi / rasam powder. Fry for 2-3 seconds.
4. Grind a tomato in a mixie and add it to the pan. Fry for 2-3 minutes till the tomatoes are completely cooked.
5. Add in the tamarind extract and the cooked dal along with the water used for cooking the dal.
6. Add in the salt and jaggery. Let it simmer for a couple of minutes.
7. Grind two tablespoon of coconut with half cup of water to a smooth paste. Add it to the pan. Simmer for two minutes.
8. Add in the chopped coriander leaves and remove from heat.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 15 mins
• Category: Rasam / Broth
• Cuisine: South Indian