Recipe for Mysore Rasam - Karnataka Cuisine

Recipe for Mysore Rasam - Karnataka Cuisine

Mysore Rasam - a rasam for special occasions in Tamil Brahmin kitchens :)

My disdain for rasam is as strong as my love for sambar. In fact, I will happily give rasam a skip at family lunches and wedding 'elai sappadu' (banana leaf meals) - to have a double helping of sambar rice. But there's one exception to this rule - Mysore Rasam. This is one of the three dishes that are named after the city Mysore, the other two being Mysorepak and Mysore Masala Dosa.

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While most soups in the rasam family are called 'Saaru' in Karnataka cuisine parlance, this one, despite being from Karnataka is still called rasam. It is full of flavour from the freshly ground spices, and the dal (lentils) in the spice mix, makes the rasam somewhat thicker than its watery counterparts. Both my mum and grandmum make this rasam often. When there's Mysore Rasam on the menu, there is no sambar, and rasam gets the position of star of the meal.

I am somewhat lazy to make this often due to the roasting and grinding of spices, plus if I'm cooking for one, it's too much effort. To sort this out, I prepare the entire masala given in the recipe and use 1 heaped spoon or so, if i am making this just for myself. The rest can be put away in an airtight container in the freezer.

This rasam recipe gets my double thumbs up, and it is a perfect warming dish for the winter evenings. Steaming hot rice, topped with lots of rasam, a spoonful of ghee that melts immediately when it hits the hot rasam-rice, to be had with a good potato roast curry - this is bliss.

The base for this recipe is cooked tur dal, and the quickest way to prepare this is using the pressure cooker. If you are a beginner cook, you may find this video helpful on how to cook dal.

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Recipe for Mysore Rasam - Karnataka CuisineMysore Rasam - a rasam for special occasions in Tamil Brahmin kitchens :) My disdain for rasam is as strong as my love for sambar. In fact, I will happily give rasam a skip at family lunches and wedding 'elai sappadu' (banana leaf meals) - to have a double helping of sambar rice. But there's one exc...

Summary

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  • Coursemain course
  • Cuisinesouth indian
  • Yield6 servings 6 serving
  • Cooking Time15 minutesPT0H15M
  • Preparation Time20 minutesPT0H20M
  • Total Time35 minutesPT0H35M

Ingredients

Ghee
1 tsp
Coriander seeds
4 tbsps
Chana dal (Bengal gram dal)
2 tbsps
Black pepper corns
20
Dried red chillies
5
Afafoetida a small chunk
Desiccated coconut (unsweetened)
3 tbsps
Salt
1 tsp
Cooked tur dal with turmeric
2 cups
Tomato (diced)
1
Coriander leaves for garnish
For tamarind puree
Tamarind lemon sized ball
Hot water
1/2 cup
For tempering / tadka
Ghee
1 tbsp
Mustard seeds
1/2 tsp
Cumin seeds
1/2 tsp
Curry leaves
2 sprigs

Steps

  1. Roast coriander seeds, asafoetida chunk, red chillies, peppercorns, on a low flame, in a few drops of ghee, until the chillies crisp up and other spices are aromatic.
  2. Toast the chana dal (lentils) on a medium flame for 5 minutes or so, until golden.
  3. Roast the dessicated coconut separately until golden and keep aside.
  4. In the chutney attachment of the mixer or a small blender, grind this to a fine powder. This is your freshly prepared rasam powder for the Mysore Rasam. You can blend using some water to a fine paste, but this wont stay for long on refrigerating.
  5. Make a tamarind pulp by soaking lemon sized tamarind in hot water for 15 minutes and squeezing out all the extract. Alternatively use 1-1.5 tsp of tamarind paste, whisked into 3/4 cup water.
  6. Boil the tamarind puree along with the diced tomato for 5-7 minutes, until tomatoes are cooked. Add ground spice powder (all of it, to serve 6 people), 2 cups cooked tur dal, and 3.5 cups water. Add the salt and let it come to a simmer on a low flame.
  7. Heat the ghee in a small saucepan for tempering. Add the mustard seeds, cumin seeds, when they splutter, add curry leaves, remove from flame and transfer over rasam. Remove rasam from heat and keep covered until ready to serve. Serve hot.

Serving suggestions:

-With steamed rice and a dry curry, along with banana chips or papads.

-Can also be had as a soup to start an Indian meal.

This post is part of the project called 'theKitchenDivas' which will have a theme going for each month, wherein we will try to do a post a week. The theme for January 2015 is Karnataka Cuisine.

You can find more Traditional Recipes from Karnataka by #TheKichenDivas.

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