In most of the South Indian houses,rasam makes it presence almost everyday for lunch.We love to make varieties of rasam recipes.Me too not an exception in this.I keep trying some new,interesting rasam recipes in my kitchen.This mysore rasam recipe was in my bookmarked list for long time.I never thought this would taste soo good,refreshing and flavourful.When i tried it last week for the first time,i felt its taste was very close to the rasam i had tasted in hotels & brahmin marriage feast here in Bangalore.My Kannadiga friends make a similar rasam using saaru pudi and they call it as “Bele saaru”.I am not sure whether this is the authentic mysore rasam recipe but it tasted really good.So I made it again for my in-laws.This recipe became an instant hit among my friends and family.Unlike our usual rasam,mysore rasam has a slightly thick consistency and it tastes spicy too.Its the freshly roasted & ground rasam powder that makes the difference.In tamil, we can call it as “Arachuvitta rasam”.For this recipe,i watched Vahchef’s video and some more websites too.Also i made few changes in the quantity of ingredients based on my family’s taste.I just loved this rasam and i can even drink this as a soup
.I’ll be surely making it very often.You too give a try and share your feedback here.Lets see how to make this super flavorful & the most popular Mysore Rasam Recipe.
Check out my
easy rasam recipe using Instant rasam powder !
Mysore rasam recipe
How to make flavorful,spicy mysore rasam Cuisine: Indian
Category: Lunch
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 15 Minutes
Total time: 25 Minutes
INGREDIENTS
- Tamarind - Medium gooseberry size
- Tomato - 1 no (big)
- Sambar powder - 1 tsp
- Green chillies - 2 nos
- Water - 2-3 cups
- Cooked toor dal - 2 tbsp ( dilute it)
- Grated jaggery - 1 tsp
- Salt & turmeric powder - as needed
To roast n grind
- Cooking oil - 1/2 tsp
- Chana dal - 1 tsp
- Urad dal - 1/2 tsp
- Curry leaves – 5 nos ( I din’t add)
- Dhania/Coriander seeds - 2 tsp
- Red chilli - 1 no
- Pepper corns - 1/2 tsp
- Cumin seeds/Jeera - 1/2 tsp
- Grated coconut - 1.5 tbsp
- Hing/Asafetida- a pinch
To temper
- Ghee - 1 tsp
- Mustard seeds - 1/2 tsp
- Curry leaves - few
- Coriander leaves - to garnish
- Grated coconut - very little ( to garnish,completely optional)
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METHOD
- Reserve 2 tbsp of cooked toor dal.Mash it well by adding 1/4 cup of water.Grind tomato to a smooth paste using little water & keep aside.
- In a wide bowl,take the tamarind extract adding 2 cups of water.To this add tomato puree,sambar powder,slitted green chillies,turmeric powder,salt & hing.Let it boil for 5 minutes.
- Heat little oil in a kadai and when it gets heated,roast & grind all the items given under”to roast n grind”.Add the grated coconut at the end of roasting.Mix well & let it cool.Grind everything to a smooth paste adding enough water.
- Add this paste & cooked toor dal to the rasam.Add little jaggery and allow it to boil well.It will give a nice smell & becomes slightly thicker than usual rasam.Switch off the flame & garnish with coriander leaves.
- Temper the mustard,cumin seeds in ghee and add to the rasam.Mix well and close it with a lid to retain the aroma.
- Give a standing time of at least 30 minutes to one hour before serving.It helps to infuse all the taste.If u want to serve it hot,u can reheat it at the time of serving.Mix it with plain rice in a bowl adding a drop of ghee.Tastes divine !
 Enjoy ! |
Note
- I used one big Bangalore tomato.Please use 2 nos if ur tomato is small.Make sure it is ripe.
- Adjust the quantity of sambar powder as per your taste.U can also skip adding sambar powder & add more chillies & dhania while roasting.
- Adding jaggery gives a mild sweet taste to this rasam and also helps to balance the tanginess.So don’t avoid it.
- This rasam would be slightly thicker than our usual rasam.So boil it well.Hope u can find it in the next picture.
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A bowl of hot rice with rasam accompanied by a papad is a divine lunch me!!What say friends??
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