Follow these steps for perfect results
Coriander Leaves
finely chopped
Arhar dal (Split Toor Dal)
cooked
Tamarind
lemon sized
Mustard seeds
Ghee
Salt
to taste
Cumin seeds (Jeera)
Black pepper powder
Green Chilli
slit
Kashmiri dry red chillies
Fresh coconut
grated
Chana dal (Bengal Gram Dal)
Jaggery
Asafoetida (hing)
Tomatoes
roughly chopped
Coriander (Dhania) Seeds
Curry leaves
Wash and pressure cook tur dal for 3 whistles.
Allow the pressure to release naturally, mash dal and keep aside.
Add a little lukewarm water to the tamarind, and extract 1 cup pulp.
Keep aside.
To make the mysore rasam powder, dry roast chana dal, coriander seeds, cumin seeds, black pepper powder, and Kashmiri dry red chillies on a low heat until the chana dal turns golden and spices start releasing their aroma.
Add the grated coconut and dry roast until it turns a bit brown.
Cool this mixture and make a fine powder using a mixer grinder.
Keep aside.
Take a sauce pan, add the mashed tur dal, tamarind pulp, chopped tomatoes, slit chillies, 2 cups water and simmer until the tomatoes are well cooked and mushy.
Add the prepared rasam powder, jaggery, season with salt and bring it to the rolling boil and switch off the heat.
To prepare the tadka/tempering, heat ghee in a small tadka pan add the mustard seeds, asafoetida, curry leaves, once it sputters add this tempering to the prepared rasam.
Garnish the rasam with coriander leaves.
Serve Mysore Rasam along with Steamed Rice, Beetroot Palya, Salad and Papad for a delicious Karnataka meal for a weekday lunch.
Expert advice for the best results
Adjust the amount of tamarind pulp to your preference.
Dry roasting the spices enhances their flavor.
Simmer the rasam for a longer time to allow the flavors to meld.
Add a pinch of sugar for a balanced flavor.
Everything you need to know before you start
15 mins
Rasam powder can be made ahead of time.
Serve hot in a bowl. Garnish with coriander leaves and a dollop of ghee.
Serve with steamed rice, papad, and a side of vegetable curry.
Serve as a soup before a meal.
Complements the spices in the rasam.
Discover the story behind this recipe
A staple in South Indian cuisine, known for its digestive properties.
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