Mysore rasam is a flavorful side dish for rice; It is a combination of tomato and dhal along with coconut. This rasam slightly thicker than normal rasam, whenever we feel about eating light food, this rasam with rasam is a good choice. Making fresh rasam powder instantly makes the rasam so tastier as well as fragrant rich rasam without a doubt. If you are giving it to toddlers, this would be a good option because it has dhal which contains protein
Every part of South India has its own style of making rasam with different ingredients, The rasam got popular with its name of the district means it should have very tasty indeed
Alternatives:
I have used desiccated coconut if you don’t have that one, fry the shredded coconut well with few drops of oil for 5 minutes then use it.
Let us see how to make Mysore rasam
Mysore rasam
Ingredients
To roast and grind:
- 1 tbsp coriander seeds
- 1 tsp channa dhal
- 1 tsp cumin
- ½ tsp pepper
- 2 Kashmiri red chili
- 3 tbsp dry coconut / desiccated coconut (shredded)
To cook dhal:
- ¼ cup thor dhal
- ¼ tsp turmeric powder
- 1 cup water
For making Rasam:
- 1 tbsp oil
- ½ tsp mustard seeds
- ¼ tsp asafoetida
- few curry leaves
- 1 Kashmiri red chili
- 1 tomato (big sized) chopped
- ½ cup tamarind extract
- salt to taste
- coriander leaves for garnish
Instructions
To cook the dhal:
- To begin with, In a pressure cooker, add rinsed dhal with turmeric powder and 1 cup of water
- Pressure cook for 6 whistles, open the lid after pressure completely released
For making rasam powder
- Firstly, heat a pan, add 1 tsp of channa dhal, 1 tbsp of coriander seeds, 1tsp cumin, ½ tsp pepper, 2 Kashmiri red chilli, fry it for 3 minutes
- Turn off the flame, Add 3 tbsp of desiccated coconut and fry it, fry it for 30 seconds
- Let the mixture to cool, transfer into blender
- Blend it into fine powder and keep aside
For making Rasam:
- Firstly, heat 1 tbsp of oil in a pan, add mustard seeds, chili, asafoetida and curry leaves
- Secondly, Add chopped tomato and saute
- Thirdly, pour 1/2 cup of tamarind extract
- Fourthly, add salt, cover and cook till tomatoes get mush in low flame
- open the lid, mix the mixture using ladle
- Add cooked dhal and ground powder
- Mix well
- Add 2 cups of water and stir
- Let the rasam boil
- Turn off the flame, garnish with coriander leaves finally
Stepwise picture Recipe:
To make rasam powder:
For making Rasam:
Note:
Furthermore, the spice level would be medium in this rasam recipe, if you want it to be more or less, you can adjust the number of chilies as well as that.
Also, if you don’t have desiccated coconut/ dry coconut, you can dry fry fresh coconut with some oil in low flame, and then you can use it, till the coconut reaches the slightly golden brown color
Also, check out,
Tomato Rasam,
and also, coriander leaves rasam
follow us on,