Mysore Rasam Recipe

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Mysore Rasam is a classic combination of spicy, tangy, and mildly sweet flavor that gives a real treat to your taste buds. You can serve this tasty rasam woth steaming hot rice topped with a spoonful of ghee. Follow this recipe.

Ingredients

for Mysore rasam masala powder:

2 tspcoriander seeds / daniya seeds
½ tspcumin seeds/ jeera
2 tspchana dal
½ tspblack pepper/ kali mirch
2dried kashmiri red chili
¼ cupcoconut, fresh /desiccated / dry

other ingredients:

2 mediumsized tomatoes, finely chopped
1 cuptamarind juice
fewcurry leaves
¼ tspturmeric powder / haldi
saltto taste
½ tspjaggery, optional
1 cupcooked toor dal
2 cupswater, add as required

for tempering:

2 tspoil
¾ tspmustard seeds / rai
generouspinch hing / asafoetida
2 driedred chili
fewcurry leaves
2 tbspcoriander leaves, finely chopped

Directions

Mysore rasam powder recipe

In a kadhai dry roast coriander seeds, cumin seeds, chana dal, black pepper and dried red chili and dry roast on low flame.
Add coconut and roast and transfer to a blending jar and blend to a fine powder and keep it aside.

Mysore rasam recipe:

In a large kadhai add chopped tomatoes and tamarind juice and also add curry leaves, turmeric powder, salt, and jaggery.
Cover with a lid and boil tamarind water for at least 15 minutes and add cooked toor dal and water and boil for a minute till the dal turns frothy.
Add 2-3 tsp of blended Mysore rasam powder and cook for 2 minutes.
Meanwhile, in a small kadhai heat oil and add mustard seeds, hing, dried red chili and curry leaves and allow the tempering to splutter and pour over rasam.
Garnish with chopped coriander leaves and serve it hot.

Notes:

Make sure to dry roast the masala on low to medium flame to avoid it from burning.
Use dry coconut to prepare masala in large quantity and store.
Make sure to boil the tamarind water along with tomatoes well.
After adding Mysore rasam powder never boil the rasam for more than 1 or 2 minutes as the rasam will lose it flavors(tasteless).

Check More Karnataka Recipes

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