Mysore Rasam

 

Rasam is traditional south Indian soup usually taken with rice. I prepared this for lunch today along with Raw Banana / Vaazhaikkai fry.

Ingredients

1. Tamarind –  lemon size ball

2. Tomato – 1 big

3. Turmeric – 1/ 4 tsp.

4. Asafoetida – 1/2 tsp..

5. Salt – as per taste

6. Masoor dhal – 1/2 cup cooked.

7. Coriander leaves – little.

For grinding

1. Masoor dhal – 2 tsp.

2. Chana Dhal – 1 tsp.

3. Grated Coconut – 5 tsp

4. Jeera – 1/2 tsp

5. Whole pepper – 1 tsp

6. Coriander seeds – 1 tsp

7. Red chillies – 4

For Seasoning

1. Ghee – 2 tsp.

2. Mustard seeds – 1/2 tsp.

3. Jeera – 1/2 tsp.

Preparation

Pressure cook Masoor dhal along with little turmeric for 3 whistles.

Add the tamarind in a small bowl along with water and microwave for 1 minute.Allow it to cool and extract the tamarind juice. In a vessel , Add the tomatoes along with tamarind juice , turmeric , Asafoetida , Salt and boil it for sometime. In a kadai , Dry roast all the grinding  ingredients except grated coconut first and keep it separately. Roast the grated coconut separately. Grind the roasted ingredients by adding water to coarse paste.

Add the paste to the tamarind / tomato mixture and boil it. Add masoor dhal along with some more water and keep stirring until bubbles comes up.

Add Coriander leaves. In a kadai , Add 2 tsp ghee , Add mustard seeds and Jeera and once it splutters add it the Rasam.

Mouth watering Mysore rasam is now ready to be served with rice.