Mysore Rasam

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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Ingredients

  • 3 - grated tomatoes
  • 1/4 cup - toor dal
  • 2 tbsp - coconut
  • 1 lemon size - tamarind
  • 2 - small green chillies
  • 1 tsp - channa dhal
  • 1.5 tsp - rasam powder or sambar powder
  • 1/2 tsp - asafoetida
  • 2 tsp - oil
  • 1 tsp - mustard seeds
  • 2 tbsp - coriander leaves
  • 1 sprig - curry leaves
  • 1 tsp - coriander seeds
  • 1 - red chilly

How to Make Mysore Rasam

  • Pressure-cook the dal for up to at least 3 whistles.
  • Remove from the cooker and mash well.
  • Add 2 cups of water
  • Fry the channa dal, red chillies, coriander seeds and coconut in 1 tsp of oil.
  • Grind nicely into a fine powder.
  • Chop the tomatoes into small pieces.
  • You can also grind it.
  • Prepare tamarind extract by soaking the tamarind in 2 cups of water and squeezing with hand.
  • In a saucepan, cook the tomatoes, green chillies, tamarind water, asafoetida, salt and the rasam/sambhar powder till it boils nicely.
  • The raw smell of tamarind and the sambar powder should go.
  • Add the dal water to the pan.
  • Continue heating on low heat till you see small bubbles forming on the top.
  • Switch off the heat and add the ground masala powder to it.
  • Do not let the rasam boil after adding the dal water.
  • Heat oil in frying pan and add mustard to it.
  • Once it stops spluttering, add the curry leaves.
  • Add this to the rasam and garnish with coriander leaves.
  • Serve hot with steamed rice.

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