Mysore Rasam

Rasam is a type of thin and spicy lentil soup which is an integral part of any South Indian meal but is different from the popular sambhar.There are many version of rasam, some are made with lentil and some are made without using any lentil ,taste almost like a spicy tomato or vegetable broth. Main Ingredient : Daal

Servings : 4 persons

how to make Mysore Rasam	(84 ratings) 54 reviews so far
Prep time 5 mins Cook time 15 mins Total time 20 mins

ingredients used in Mysore Rasam

• Dal water - 1 cup.

• Tomato puree - half cup.

• Tamarind juice - 1/4 cup.

• Salt - to taste.

• Turmeric powder - 1 tea spoon.

• Green chillies - 2 number.

• Coconut grated - 1 tablespoon.

• Curry leaves - 3 springs.

• Cumin seeds - 1 tea spoon.

• Urad dal - 1 tea spoon.

• Pepper corns - 1 tea spoon.

• Chana dal - 1 tablespoon.

• Coriander seeds - 1 tablespoon.

• Red chillies - 6 number.

• Ghee - 2 tablespoons.

• Mustard seeds - 1 tea spoon.

• Asafoetida - pinch.

• Coriander leaves(chopped) - half bunch.

Method:

Dry roast red chillies, coriander seeds, chana dal, pepper corns, urad dal and saute it. Then add cumin seeds, curry leaves, grated coconut, roast all the ingredients and grind to powder by transfering to a blender. Heat water in a pan, add green chillies, turmeric powder, salt, tomato puree, tamarind juice, dal water and boil for 5 minutes with closed lid then add 2-3 teaspoons of prepared powder, let it boil. When once it comes to boil, add jaggery, salt. For tempering: Heat ghee in a pan, add mustard seeds, when mustard seeds splutter. Add cumin seeds, asafoetida, curry leaves to the same pan and pour the tempering to the above rasam. Then add chopped coriander, grated coconut, mix it and switch off the flame. Serve it with rice.