Mysore Rasam

Mysore Rasam

Ingredients:

Set 1:

Toor Dal - 1/4 th rice cup
Turmeric - 1/2 tsp
Tamarind - half lemon size
Water - 1 cup

In a container add toor dal, water, turmeric and keep the tamarind in the middle. Pressure cook these until soft. Mean while prepare Set 2. When cool enough remove the lid from the pressure cooker, take the tamarind off with the help of spoon in a small bowl add 1/4 th cup water and squeeze the pulp and keep aside. Mash the toor dal and keep aside.

MTR Rasam powder - 1 tsp (keep this aside until needed)

Set 2:

Toor Dal/ kandipappu - 3 tsp
Coriander seeds - 2 tsp
Cumin seeds - 1 tsp
Whole Black pepper - 1/2 tsp
Fenugreek seeds - 1/2 tsp

Roast on medium low, above ingredients with little ghee until golden color but not burned. Remove it in a plate.

Dessicated Coconut - 1/4 th rice cup

Add dessicated coconut in empty hot container and stir. Add this to above plate, mix and grind in to powder when it's cooled.

Set 3:

Tomato- 2 no.(chopped)

Set 4 (seasoning):

Ghee - little.
Mustard seeds - 1 tsp

Red chillies - 4 no. (broken in half)

Curry leaves - 1 sprig

Hing/asafoetida - less than a pinch.

Garnishing:

Coriander leaves - handful (chopped finely)

Proceed:

Heat a medium sauce pan, add from set 1 squeezed tamarind pulp, salt and rasam powder. Cook until raw smell disappears. add little amount of water and add Set 2 paste and mix well, cook for few mins. Add from set 1 toor dal paste and combined well cook for few more mins. Add 1 and 3/4 th glasses of water and bring it to boil, cover with lid. Add Set 3 and cook until tomatoes are cooked well. Check for consistency, if it is too thick add water to dilute. If it is too thin, remove the lid and boil. It should be thinner than sambhar but thicker than rasam. Do the seasoning from Set 4 and add it to Rasam. Garnish with coriander leaves check for salt and switch off.

Serve Mysore rasam with any Vege Fry or Thotakura Pappu/Dal, Rice and Papad



We cooked a feast one day, so menu as followed:


Tomato Pappu  (Tomato Dal)
Guthi Vankaya Kura (Stuffed Indian Eggplants)
Mysore Rasam 
Dondakaya Vepudu (Tindora Fry)
Beerakaya Pachadi (Whole Ridge gourd Chutney)
Gadda Perugu (Yoghurt)
Neyyi (Ghee)


© 2006 by Rajani Rayudu