Mysore Rasam is most popular in Karnataka a state in India. Basically, its Indian version of making soup thats usually has tomato’s and the home ground spices or store bought spice powder thats added to the recipe. There are variety of them. This is a traditional way of making rasam by preparing freshly grounded powder by adding coconuts too. The key ingredients added are coriander seeds, pepper corn etc along with coconut in it. We make “Arachuvita Sambar”. Like wise this is “Arachuvita Rasam”. This is very aromatic and one of my most favorite of all, as its associated with my childhood memory and i name or call it as “Mom’s Rasam” when i was a kid. I may still prefer to stick on to it. As my mom makes it wonderfully.
This comes as Iyengar Mysore Rasam as in Brahmin weddings this Rasam is one of the popular of it.
- Lemon sized Tamarind-2 cups
- Thuvar dal-1/4 cup
- Turmeric powder-1/2 teaspoon
- Rasam powder-1tablespoon (optional)
- Asafetida powder-1/4teaspoon
- Salt- for taste
- Curry leaves-an arch
- Coriander leaves- 1Tbsp
- Kashmiri red chili- 2
- Chana Dal / Thuvar dal- 2teaspoons
- Coriander seeds- 2teaspoons
- Pepper corns-1teaspoons
- Grated Coconut-2tablespoon
- Cumin seeds-1teaspoon
- Mustard seeds-3/4teaspoon
- Cumin seeds-1teaspoon
PREPARATION FOR THE SPICE POWDER FOR RASAM:
- Heat a pan and then add the “Grinding” items. Start with adding ghee, then add red chilies, dal, coriander seeds.Fry until golden color and then lower the flame or turn off the flame.
- Then add the grated coconut, allow it to cool and then add fresh cumins before grinding.
- Grind the powder. If you want to grind them to a puree or paste then add 2-3tablespoon water.
- Soak the tamarind in water and extract the juice out of it.
- In a bowl, add the thuvar dal, add pinch of turmeric and a teaspoon of ghee and add water and pressure cook for four whistles. Once its done, allow it to cool and mash well and keep the dal water aside to use it later.
PREPARATION FOR MAKING RASAM:
- Add the tamarind juice or water in a vessel and then add chopped tomato’s, add salt and allow it to boil. Then after 2 minutes add the turmeric powder and asafetida powder.
- After 3 minutes add the spice powder and keep it on low while doing it. Also add rasam powder (this is purely optional to this rasam. As i love to add)
- Then allow it to boil until the raw smell leaves and then add the cooked and mashed thuvar dal.
- After 3 mins add freshly grated coconut (1teaspoon) then garnish fresh coriander leaves and curry leaves and turn off the stove.
PREPARATION FOR TEMPERING:
- In another pan or tempering pan, add ghee and the tempering items of mustard and cumins.
- add that to the rasam that is been prepared. You can feel the fresh aroma of the rasam.
- A very delicious and yummy Mysore Rasam is ready! Serve this with hot rice and ghee along with some potato fry.