Mysore Rasam | How to Make Mysore Rasam

For this week theme on BM I’m presenting “ South Indian Meal Dishes-Karnataka Cuisine“. Enjoy the dishes & don’t miss the update. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 42.

Mysore Rasam is a appetizing Karnataka dish. There are many recipes to make a rasam, but this version of it is flavorful & has a kick to it. Rasam powder or paste is very much different from the usual one we make. Coconut flakes in rasam powder will add a delicious flavor to rasam. I got this recipe from mom & she was praising how good this rasam has tasted. So it tempted me to give it a try & at the end we {me & hubby} loved it.

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Prep Time-5mins | Cook Time-30mins | Serves-5people
1/4Cup toor dal
1/2Cup water
2Small tomatoes chopped 
3&1/2Cups water
1Tbs tamarind pulp / 1Tbs size tamarind ball{Adjust as needed}
1/4Tsp turmeric
2Tsp jaggery {Adjust as needed}
Few curry leaves 
Salt to taste 
To Grind
1Tbs coriander seeds {Dhaniya}
1Tsp jeera {cumin}
4Red chili’s 
1Tbs + 1Tsp channa dal
1/4Tsp methi seeds 
1/2Tsp black pepper
2Tbs grated coconut
1Tsp ghee
Few curry leaves 
1tbs ghee/oil
1/2Tsp jeera {cumin}
1/2Tsp mustard
2Red chili’s equally cut
1/4Tsp hing {Asafetida}
– Pressure cook toordal with 1/2cup water for 2 whistles. Switch off heat & allow the cooker to cool. 
– Mean while in a large vessel mix tamarind pulp along with 3&1/2 cups of water. {If using a tamarind then clean it with lots of water first & then soak tamarind in 1Cup of water. Squeeze some the tamarind juice as needed.}
– Add chopped tomatoes, curry leaves, turmeric & enough salt to water. 
– Bring it to boil & cook it till the tomatoes are cooked soft.
– Take ghee in a pan & to that add all the grind ingredients other then coconut.
– Fry them till channa dal changes it color to a darker yellow. Switch off heat & add coconut to pan.
– Grind them along with little water to a smooth paste. 

Making Rasam
– Add cooked dal, spice paste & jaggery to cooked tomatoes.
– Bring it to boil & adjust salt, tamarind if needed. Cook for 5mins on medium heat & switch off heat.
– Heat a pan with ghee, to that add red chili’s, jeera & mustard. Once the mustard starts jumping add hing to pan & switch off heat. 
– Mix the seasoning with rasam.
***Serve it along with rice & dollop of ghee. Also serve some papadam’s as a side.
– If you feel the rasam paste is too much,adjust it as needed for you. I added the whole paste to rasam & it was awesome.
– You can add garlic in the seasoning, instead of hing. 
– You can replace replace ghee with oil, but ghee add’s lots of flavor to rasam.

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