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Mysore Rasam

Mysore Rasam is spicy- tangy lentil based dish served with hot steamed rice.
Course lunch ideas, Main Course
Cuisine karnataka
Keyword mysore rasam, rasam variety
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes

Ingredients

  • 1 cup tur dal
  • 2 tomato
  • 1/4 teaspoon turmeric powder
  • small lemon size ball tamarind

For Rasam Mix

  • 1 teaspoon ghee
  • 1 tablespoon bengal gram
  • 1 tablespoon coriander seed
  • 1/2 teaspoon cumin
  • 1/2 teaspoon pepper
  • 1/4 teaspoon fenugreek
  • 5 red chilli
  • 1 sprig curry leaves
  • 2 tablespoon fresh coconut

For the seasoning

  • 2 teaspoon ghee
  • 1/2 teaspoon mustard seed
  • 1/4 teaspoon asafoetida
  • 1/8 teaspoon turmeric powder
  • 1/4 teaspoon cumin
  • 1 red chilli
  • 1 sprig curry leaf

Instructions

  • Wash the tur dal, add two cups of water and cook it in pressure cooker for three whistles. The dal should be smoothly cooked.
  • Soak the tamarind in water.Make tomato puree, keep it aside.
  • Take a pan, add a teaspoon of ghee and roast all the ingredients except coconut under "For the rasam mix" for two to three minutes. Put the coconut in the end and roast for another minute. When it is completely cool, grind them together.
  • Extract the tamarind pulp. Mix it with tomato puree, put it to boil, the raw smell of the tomatoes should go.Put the ground rasam mix, jaggery, and salt into it. Mix the cooked dal well and put it along with other ingredients. Add three cups of water.
  • Make seasoning, heat ghee in a pan. Add mustard seeds, as it splutters, put cumin, asafoetida, turmeric powder, red chilly and curry leaves. Pour it over the rasam. Once the rasam boils, it is done.Serve hot with rice.