Mysore Rasam Recipe | How to make Mysore Rasam Recipe
Mysore Rasam is tangy, flavorful and aromatic rasam made with freshly grounded spices.
Servings 0
Ingredients
- Turmeric powder ¼ TSP
- Salt as required
- Cooked Dal ¼ cup
- Tamarind small lemon size
- Tomato 1
To roast and grind
- Coriander 2 tSP
- Channa dal 1 TSP
- Cumin ½ TSP
- Pepper ½ tsp
- Red chilli 1
- Curry leaves few
- Coconut grated 2 tbsp
To Temper
- Mustard
- Urid dal
- Curry leaves few
- Red chilli 1
- Hing ¼ tsp
Instructions
- Dry roast coriander, chana dal, cumin, pepper and red chilli
- Once it browns add the grated coconut to it and saute.
- Add the curry leaves to it.
- Once it cools down, grind to coarse paste
- Wash and cook the dal for 3-4 whistles. Mash and take ¼ cup of dal along with ½ cup water.
- Take small lemon size tamarind and add ½ cup water and extract it.
- Filter to remove the impurities and keep it ready.
- Add the tamarind extract to dal.
- Then add chopped tomatoes and mash them.
- Then add salt and turmeric powder.
- Heat oil and temper with mustard, urad dal, red chilli, hing and curry leaves.
- Then add the dal tamarind tomato mixture.
- Once it bubbles forms add the grounded masala and allow it to boil.
- Once it boils, garnish with coriander leaves and switch off the flame.
- Mysore Rasam is ready.
- Enjoy with hot rice.
Notes
Adjust tomatoes and tamarind according to your preference.
I usually take dal water whenever I make Sambhar and use it for rasam.
You can use ghee instead of oil