Mysore Rasam | Mysuru Rasam
Mysore Rasam is a rasam variation that uses coconut and spice mix as the flavouring. I like this warming and hearty rasam as a substitute of Sambar when I want a light meal.
Equipment
- Small Kadai or Wok
- Heavy-bottomed vessel (1.5 ltr capacity)
- Grinder
- Ladle
Ingredients
- 1/4 Cup Tuvar Dal
- 1/2 Finely Chopped Tomatoes
- 1/2 tsp Turmeric
- 1.5" Ball Tamarind
- 2.5 Cups Water
For the Spice Powder
- 1 tsp Chana Dal
- 1 tbsp Coriander Seeds
- 1 tsp Cumin Seeds
- 1/4 tsp Fenugreek Seeds
- 1/2 tsp Pepper Corns
- 1/4 Cup Grated Coconut
- 2 Pinches Asafoetida
- 2 Bydagi or Kashmiri Red Chillies
- 1 tsp Ghee or Coconut Oil
For Tempering
- 1 tsp Ghee or Coconut Oil
- 1 tsp Mustard Seeds
- 2 Dry Red Chillies
- 8 to 10 Curry Leaves
Other Ingredients
- 1-2 tbsp Finely Chopped Coriander
- Salt to Taste
Instructions
Cooking the Tuvar Dal
- Wash 1/4 cup dal and soak it 1/2 cup water for about 30 minutes. The soaking of the dal is an optional step that helps the dal cook well and easily.
- Pressure cook the dal for 3 whistles or for 10 minutes on low flame till the dal is mashable.
- Let the pressure cooker cool and then take the dal out.
- Mash the dal well and set aside.
Extracting the Tamarind Paste (Alternative: 2 tbsp readymade Tamarind Paste dissolved in 1/4 cup water)
- In 1/4 cup warm water, soak a 1.5" size ball of tamarind for 5 minutes.
- Mash the soaked tamarind well and squeeze it to extract all pulp.
- Discard the squeezed Tamarind and save the pulp.
Making the Spice Powder
- In a heavy-bottomed kadai, over medium flame, heat 1 tsp coconut oil or ghee.
- Add 1 tsp chana dal and stir-fry till the dal becomes light golden brown.
- Add 1 tbsp coriander seeds, 1/2 tsp cumin seeds, 1/2 tsp pepper corns, 1/4 tsp fenugreek seeds, and 2 dry Bydagi or Kashmiri chillies. See Notes.
- Stir-fry the spices for a couple of minutes.
- Now add 1/4 cup grated coconut and stir-fry till the coconut dries out a bit.
- Finally, add 2 pinches of asafoetida (hing) and mix well.
- Transfer the mix to a plate and let it cool.
- After the spice mix has cooled, grind it to a fine powder. Do not add any water.
Making the Mysore Rasam
- To a heavy-bottomed vessel, add 1/2 cup finely chopped tomatoes, the extracted tamarind pulp, and 1/2 tsp turmeric.
- Add 2 cups water.
- Bring this mix to a boil and let it boil for 5 minutes so that the tomato pieces soften a bit.
- Add the mashed tuvar dal, the spice powder, and salt.
- Mix well and let the rasam simmer for a few minutes.
Adding the Tempering
- In a ladle, heat 1 tsp of oil or ghee.
- Add 1 tsp mustard seeds and wait till they splutter.
- Add 2 red chillies and 8-10 curry leaves.
- Stir-fry for a few seconds.
- Add the tempering to the Mysore Rasam.
The Final Touches
- Add 1 or 2 tbsp or finely chopped coriander, and mix well.
- Cover and set aside for 10 minutes.
Serving Ideas
- Serve the Mysuru Saaru | Mysore Rasam with hot steamed rice, and a simple stir-free
Notes
- The Bydagi chillies have low heat but impart a great red-orange colour.
- Kashmiri chillies are much milder than Bydagi but give you the rich red colour that is the hallmark of rasam.
- If you are using Kashmiri red chillies, then add 1-2 small dry spicy red chillies as well.
Nutrition
Calories: 106 kcalCarbohydrates: 11 gProtein: 3 gFat: 6 gSaturated Fat: 5 gSodium: 20 mgPotassium: 91 mgFiber: 4 gSugar: 2 gVitamin A: 336 IUVitamin C: 42 mgCalcium: 35 mgIron: 1 mg