Mysore Rasam

Mysore Rasam is similar to arachuvitta rasam with fresh preparation of rasam powder. It normally takes 5-10 minutes to prepare the powder and approximately fifteen minutes for cooking the rasam. Normally, this rasam goes well with rice items with the combination of appalam, pappad or any vegetables.Sometimes, can take this rasam as soup as well. I got this recipe from my mom and came out really delicious

Ingredients:

Preparation Time: 10 minutes | Cook Time: 15 mins

tomato – 1 medium diced
tamarind water – 1 cup (pre-soak small tamarind ball in 1 cup water 15 mins early)
cooked tur dal – 1/2 cup
coriander leaves
water as required
Salt as required
oil as required

To roast and grind:

coriander seeds – 1 tsp
channa dal – 1 tsp
red chilies -4/5
cumin seeds – 1/2 tsp
pepper – 1/8 tsp
coconut scrapped – 2 tbsp

To temper:

Mustard seeds- 1 tsp
curry leaves
hing/asoefotida
red chili -1

Method:

In A Dry Heavy Bottomed vessel, roast “to roast and grind” ingredients
once cooled down, grind it into fine powder
mysore rasam powder is ready now. now, we can start preparation of rasam

take a vessel ( i used rasam eeyachombu vessel here, which adds additional flavor), add tamarind water, tomatoes, a pinch of hing
allow the mixture to boil till raw smell goes off. generally, it takes 5-7 minutes time
once it is boiled, add 2 tsp of rasam powder (we prepared earlier) and cook for 3-5 minutes
now, add the cooked tur dal and wait till froth comes up. sprinkle coriander leaves and switch off flame

in a small kadai, add oil/ghee. Once hot , add mustard seeds and allow it to splutter. Add curry leaves and red chili. Switch off flame
add this on top of rasam which adds nice Flavor to it