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

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Mysore rasam

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4

Course: Side Dish

Cuisine: Indian

Ingredients Method

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

Method

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:

Add 1 tbsp of coriander seeds, 1 tsp of channa dhal, 1 tsp of cumin, 1/2 tsp of pepper, 2 Kashmiri red chili, fry it in medium flame for 4 minutes

Put desiccated coconut, turn off the flame, and mix it

if you don’t have desiccated coconut (dry coconut), fry the normal coconut with few drops of oil then use it

Transfer into the blender jar gently after it got cooled down

For making Rasam:

To begin with, making rasam, heat the oil, splutter mustard seeds. then add chili asafoetida and curry leaves

Pour1/2 cup of tamarind extract, add salt

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,

curry leaves rasam

Mysore rasam

Tomato Rasam,

coconut milk rasam

and also, coriander leaves rasam

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CuminPeppers

Mysore Rasam

Alternatives:

Mysore rasam

Ingredients

Method

Stepwise picture Recipe:

For making Rasam:

Note:

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