Mysore Rasam
Rasam with freshly ground spices, coconut, tomato and jaggery
Ingredients
- 1 large tomato chopped
- ½ tbsp tamarind paste / gooseberry sized tamarind
- ½ tsp turmeric powder
- ¼ cup toor dal / pigeon peas
- ½ tsp jaggery
- ¼ tsp asafoetida / hing
- 1 tbsp chopped coriander leaves
To roast and grind
- 1 tbsp coriander seeds
- ½ tbsp chana dal / kadalai paruppu
- 2-3 dry red chillies
- 1 tsp cumin seeds / jeera
- ½ tsp black peppercorns
- 3 tbsp grated coconut
- Pinch of asafoetida / hing
To temper
- 1 tsp ghee
- ½ tsp mustard seeds
- ½ tsp cumin seeds / jeera
- 2 dry red chillies
- 1 sprig curry leaves
Instructions
- Wash and pressure cook the dal with 1 cup water and a pinch of turmeric powder. Mash well and set aside.
- In a pan, add all ingredients except coconut and roast till dal turns golden. Add coconut and stir for a minute. Cool and grind to a smooth paste with little water.
- Soak the tamarind in 2 cups of warm water and extract the tamarind juice. If using tamarind paste, dissolve in 2 cups warm water.
- Add this tamarind water to a vessel, along with tomato, turmeric powder, asafoetida, few curry leaves, salt and 1 cup water. Bring to boil.
- Once it comes boil, reduce the heat to low and let it simmer for 8-10 minutes or until the tomatoes have become soft.
- Add the ground paste, jaggery and simmer again for 4-5 minutes. Then add the cooked dal and adjust the salt.
- Simmer till the rasam starts to froth up. Remove from heat and add the coriander leaves.
- In a small pan, heat ghee and add mustard seeds. When it splutters, add red chilly, jeera and curry leaves. Pour over the rasam.
Notes
- Cook the rasam in low heat, do not boil it.
- Add more water and adjust the consistency if the rasam is thick.