Mysore Rasam
(from Nandini’s recipe box)
Prep time: 10 minutes
Cook time: 10 minutes
Serves 4 people
Categories: saaru/Rasam
Ingredients
- ■Red Gram (Thuvaram Parippu, Toor Dal, Arhar Dal) – Quarter cup
- ■Oil or Ghee – 1 tsp
- ■Coconut (Thenga, Nariyal), grated – 4 tsp
- ■Dried Red Chillies (Unakka Mulagu, Sukha Lal Mirch) – 3 no
- ■Coriander powder (Malli Podi, Sukha Dhania Powder) – 1.5 tsp
- ■Split Bengal Gram (Pottu Kadala, Channa Dal) – 1 tsp
- ■Black Pepper Powder (Kurumulagu Podi, Kaali Mirch Powder) – 1/2 tsp
- ■Tamarind Pulp (Puli, Imli) – 1 tbsp
- ■Tomato (Thakaali, Tamatar) – 2 nos
- ■Garlic (Veluthulli, Lahsun) – 3 to 4 cloves
- ■Turmeric Powder (Manjal Podi, Haldi) – 1/4 tsp
- ■Asafoetida (Kayam, Hing) – Quarter tsp
- ■Salt to taste
- ■Oil or Ghee – 1 tsp
- ■Mustard Seeds (Kadugu, Rai) – 1/4 tsp
- ■Cumin Seeds (Jeeragam, Jeera) – 1/2 tsp
- ■Coriander Leaves (Malliyila, Dhania Patta), chopped – 2 tsp
Directions
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Cook Red Grams in 1 1/2 cups of water or pressure cook until 2 to 3 whistles.
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Heat Oil in a small pan and fry the grated Coconut until it gets a golden colour.
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Add Dried Red Chillies, Coriander powder, Bengal Gram and Pepper Powder to the fried Coconut. Fry for couple more minutes.
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Transfer the contents from the frying pan to a grinder and powder it.
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Boil Tamarind pulp, Turmeric powder, Asafoetida, quartered tomatoes, chopped Garlic and Salt in 2 cups of water in a vessel.
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When the mixture boils reduce flame and simmer it for 5 minutes.
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Add the contents from the grinder to the Vessel, stir it well and simmer it for three more minutes.
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Add the cooked Red Grams along with 2 more cups of water to the Vessel.
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Boil the mixture in a low flame for a minute.
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.Pop the Mustard Seeds and Cumin Seeds in Ghee.
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.Add this to the Mysore Rasam.
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.Garnish Mysore Rasam with Coriander Leaves.
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.‘Mysore Rasam’ is now ready to serve with Rice or you can even serve it as a soup..
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Note: Using freshly ground Pepper Powder can improve the aroma of Mysore Rasam.