Wednesday, 20 November 2013

Mysore Rasam

Rasam is nothing but a South Indian soup with different names like Chaaru in Andra Pradesh, Rasam in Tamil Nadu, Saaru in Karnataka. Rasam is prepared with tamarind juice along with tomatoes and spices like black pepper corns, cumin seeds etc. Rasam has thin consistency and helps in digestion and has other medicinal values as well. There are different types of rasam like tomato rasam 1 , pepperrasam, paruppu rasam, lemon rasam, pineapple rasam, tomato rasam  2 etc. It is really astonishing that though all the rasams have the same base, but each of them have distinct taste, the main reason for that is adding the right ingredients at the right time at right proportion. Do check out other rasam varieties here.

Here’s how to make Mysore Rasam with step by step photos….


Ingredients

Toor dal/Thuvaram Paruppu
¼ cup
Tamarind/Puli
One gooseberry size ball
Tomato
1 finely chopped
Turmeric Powder
¼ tsp
Coriander leaves
2 Tbsp finely chopped
Salt
As needed

For Grinding
Dry red chillies
1 or 2
Chana dal/Kadalai paruppu
1 Tbsp
Coriander seeds
1 Tbsp
Black Pepper corns
1 tsp
Cumin seeds/Jeeragam
1 tsp
Grated coconut
3 tbsp

For Tempering
Oil
1 tsp
Mustard seeds
¼ tsp
Cumin seeds
¼ tsp
Curry leaves
6-8
Dry red chillies
2
Asafoetida/Perungayam
One pinch

Method

Wash the toor dal add enough water, turmeric powder, ½ tsp of gingelly oil and pressure cook for three whistles or until really soft and mushy. Keep the dal aside for later.


Dry roast the ingredients mentioned for grinding red chillies, chana dal, coriander seeds, black pepper corns, cumin seeds until aroma fills the room.


Switch off the stove, now add the grated coconut and stir it well. Now let it cool completely. Then grind it in the mixer into a smooth paste or you can just powder it as well.


Extract tamarind juice with 2 cups of water, add the chopped tomatoes and let it boil until the raw smell of the tamarind evaporates.


After that add the cooked & mashed toor dal to the tamarind and let it boil really well for about 3 minutes.

Now add the fresh ground masala paste and let it boil for another 3-4 minutes, until it is frothy and nice aroma fills the room. Now switch off the stove.


Temper the ingredients mentioned under tempering and add it to the rasam and garnish it with coriander leaves.


Delicious, aromatic Mysore Rasam is ready to be enjoyed. Serve it hot with steamed rice, applam and potato fry.


Suggestions:
  • Adjust the amount of water accordingly.
  • You can add one pinch of sugar or small piece of jaggery/vellam for additional taste.



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18 comments:

  1. Mysore rasam looks very inviting. A perfect comfort soup.

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  2. perfect bowl for the cold weather we have it here.

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  3. It's hard to say not to rasam because we are big fans of it. Any kind including this tempting version of yours with mysore is simply so good to look at and I know how fabulous the taste would have been.

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  4. i made rasam but its not came out well.thanks for step by step pictures.i will try this soon.

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  5. Very inviting rasam. Love to have it with hot rice.

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  6. Its raining here today and in this weather the hot rasam is sooo perfect...I will go ahead and make it

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  7. கமகமவென்று நல்ல மணத்துடன் மைசூர் ரஸம் சூப்பராக இருக்குது. ரஸம் A1- TOP CLASS. ;))))) பகிர்வுக்கு நன்றிகள்.

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  8. Very famous one,looks yum n comforting

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  9. Flavorful and comforting Rasam.. Love to have with hot rice..

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  10. perfect rasam for cold weather...

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  11. flavour rasam would be great with very hot steamed rice

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  12. Tasty and very comforting rasam.

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  13. yet to try this rasam.. looks too good.. :)

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  14. That is one lovely rasam. Very tempting :)

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