Mysore Rasam

What is also different about the Mysore Rasam is the addition of coconut and jaggery. I skipped the former and added a bit of the latter. The other ingredients to be roasted and powdered are very similar to this hotel sambhar. The more I read about the rasam I realize the origins of this rasam is not Mysore but somewhere in Tamil Nadu. But who cares it is tasty.

Mysore Rasam
1. 1/2 cup of toor dal cooked with 4 times the water till it is soft and mushy
2. 1 tbsp chopped onions or shallots
3. 2 garlic cloves chopped
4. 1 cup tamarind pulp from a small lime sized ball of tamarind
5. 2-3 tomatoes chopped (the redder the better)
6. salt to taste
7. 1 tsp ghee
8. seasonings: curry leaves, mustard seeds, cumin seeds
9. handful of chopped coriander leaves
10. 2 tsp of jaggery

For the spice powder
1. 1/2 tbsp channa dal
2. 1/2 tbsp coriander seeds
3. 1 tsp cumin seeds
4. 1/2 tbsp pepper corns (adjust to taste)
5. 1/2 tsp methi seeds
6. a small tiny piece of asfoetida
7. 1 tbsp coconut (optional, I did not add)
8. 1 tbsp dried curry leaves powder
9. 6-8 red chilies

Roast channa dal first till brown and the rest of the ingredient till they change color. Roast the coconuts last. Make a powder in a spice grinder or a paste in a blender

1. In a wide mouthed vessel, heat the ghee and add the seasonings.
2. Add the onions and garlic and saute for 2-3 minutes
3. Add the chopped tomatoes and let it cook
4. Now add in the tamarind juice and the spice mix and let it cook for 4-5 minutes and the liquid comes to a boil
5. Pour in the mashed dal with as much water as required
6. Add salt, jaggery, coriander leaves and switch of the heat when the first bubbles start to appear

Serve with rice or eat as a soup.

Have a great holiday. Will see you all shortly.

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