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Mysore Rasam
Mysore Rasam is a light and flavourful like any other rasam but it is slightly thicker than your regular South Indian rasams.
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Course:
Main Course
Cuisine:
South Indian
Keyword:
mysore, rasam
Ingredients
1/2
cup
Red Gram Dal
1/2
tsp
Turmeric Powder
1
Tamarind
small piece
a small piece
Jaggery
small piece
1
tsp
Ghee
1/2
tsp
Mustard
2
sprigs
Curry Leaves
1
tbsp
Coriander Leaves
chopped
as per taste
Salt
To Grind
2 to 3
Red Chillies
1/2
tsp
Coriander Seeds
1/2
tsp
Cumin Seeds
a pinch
Asofoetida
2
tbsp
Coconut
or Copra, grated
Instructions
Boil the dal with turmeric powder.
When done, mash the dal thoroughly adding some water, if necessary.
Boil tamarind in 1 cup water, take out the extract.
Add salt, curry leaves and some more water ( about a cup) and boil till the tamarind water is reduced to about half the quantity.
Fry the ingredients given for grinding in 1 tsp ghee until dark brown and grind to a paste.
Mix the ground paste with some water, add to the boiling tamarind water and continue to boil for another 5-7 minutes more.
Now add the mashed dal and jaggery, continue to boil. When it is about to boil over, remove from fire.
Season the mustard and curry leaves in 1 tsp ghee.
Add to rasam along with chopped coriander leaves.
Serve hot with rice.