Rich and flavourful rasam .. I never made rasam this way at home, take the easy way out. But we ddo used to have it in the restaurants and loved the flavours.. With your recipe will try this at home.
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How to make Mysore Rasam
Here is a simple way to show you the preparation of Mysore rasam which is a very flavourful rasam and is served for lunch with steamed rice and curry.
Ingredients
-
FOR THE MYSORE RASAM POWDER
-
2 tsp Bengalgram dal
-
1 tbsp Coriander seeds
-
2 Red chillies
-
2 tsp Pepper
-
1 tsp Cumin seeds
-
1 tsp Ghee
-
FOR MAKING THE MYSORE RASAM
-
1/4 cup Tuvar dal
-
1 small marble sized Tamarind
-
2 Tomatoes
-
Few Curry leaves
-
1/2 tsp Asafoetida
-
1 tbsp Coriander leaves
-
To taste Salt
-
FOR TEMPERING
-
1 tsp Ghee
-
1 tsp Mustard seeds
-
1/2 tsp Cuminseeds
Directions
Our ancestors designed the daily food that we cook at home in the most scientific way. If you observe our traditional way of cooking and eating, it is always about balance. The balance of calories and nutrients. The regular south Indian thali will usually consist of sambhar, which is high in protein, Rasam which gives us the benefit of using tamarind,.Curries which supply us the necessary vitamins and minerals. Rice/chapathi which gives us the necessary carbs. Ghee which provides us with the essential fats and curd from which we derive the probiotics. Since we cook rasam daily, I prefer to make varieties of Rasam and today I will be showing as to how to make Mysore rasam
MYSORE RASAM POWDER
We usually make the rasam powder with tuvar dal. But this Mysore rasam requires a special rasam powder wherein we use Bengal gram dal along with coriander seeds, chillies, pepper and cumin seeds. The speciality of this rasam is that we use fresh coconut also in the rasam powder. It is best to prepare the rasam powder as and when required and not be stored as it has the coconut in it and storing that will make it rancid.
HOW TO MAKE MYSORE RASAM
Here tuvar dal is cooked in a pressure cooker until soft and mushy. Next, we saute all the ingredients for the rasam powder and grind it into a smooth paste. The required amount of tamarind is soaked and the extract is removed. To this, the tomato puree is added and boiled. Later we add the cooked dal and cook further and then only the rasam powder is added. In all the other rasam varieties we add the rasam powder to the tamarind mix and later only the dal is added. This is a very flavourful rasam and is best served with rice and dry curry,
This week for the Healthy Wellthy cuisine, Sasmita who blogs at First timer cook, suggested we cook rasam with the theme #FlavorfulRasamAtHW and my contribution to the theme is this post on how to make Mysore rasam.
Check out the other Rasam Varieties here
Nellore Rasam
Steps
|
1
Done
|
Wash the tuvar dal well. Add enough water to it. Add turmeric powder and a drop of ghee to this. Cook it in the pressure cooker till it is soft and mushy |
|
2
Done
|
TO MAKE THE RASAM POWDERNow take all the ingredients mentioned in the rasam powder section and keep it ready |
|
3
Done
|
Add ghee to a pan and add all the other ingredients to this except coconut. Roast it well till it becomes light brown in colour. Switch off the fire and transfer it to a plate. In the same pan add the coconut and saute till a good flavour emanates. Switch off the fire. Now grind all of this into a fine powder and keep aside |
|
4
Done
|
TO MAKE THE MYSORE RASAMSoak the tamarind in warm water for 10 minutes. Squeeze it well and take out the extract and transfer it to the vessel in which you are going to cook the rasam |
|
5
Done
|
To this tamarind extract, add the ground tomato puree and salt and let it boil on low flame till the raw smell of the tomato disappears. It will take approximately 5 mins |
|
6
Done
|
Now to this boiling tamarind tomato mixture add the cooked dal along with 2 cups of water and let it further cook for 5 minutes |
|
7
Done
|
To this boiling rasam add the prepared rasam powder, mix well and let it boil for 3-4 minutes |
|
8
Done
|
Now add the curry leaves, coriander leaves, asafoetida and boil for 2 minutes. Check for salt and add if necessary |
|
9
Done
|
Now switch off the fire and keep it aside |
|
10
Done
|
To add the tempering, heat the ghee in a pan. Add mustard seeds. Once it starts to splutter add the cumin seeds and let it sizzle. Now add the prepared tempering to the rasam and serve warm with steamed rice and a curry |
HOW TO MAKE MYSORE RASAM
Hereis a simple way to show you the prepararation of mysore rasam which is a very flavourful rasam and is served for lunch with steamed rice and curry.
Equipment
- Pressure cooker
- Gas stove/ Induction stove
- Mixer/Grinder
Ingredients
RASAM POWDER
- 2 Tsp Bengalgram dal
- 1 Tbsp Daniya/ Coriander seeds
- 2 Red chillies
- 2 Tsp Pepper
- 1 Tsp cumin seeds
- 1 Tsp Ghee
FOR MAKING MYSORE RASAM
- 1/4 Cup Tuvar dal
- 1 Marble sized Tamarind
- 2 Tomatoes
- Few Curry leaves
- 1 Tbsp Fresh Coriander
- To Taste Salt
- 1/2 Tsp Asafoetida
FOR TEMPERING
- 1 Tsp Ghee
- 1 Tsp Mustard seeds
- 1/2 Tsp cumin seeds
Instructions
- Wash the tuvar dal well. Add enough water to it. Add
turmeric powder and a drop of ghee to this. Cook it in the pressure cooker till
it is soft and mushy.
TO MAKE THE RASAM POWDER
- Now take all the ingredients mentioned in the rasam powder
section and keep it ready - Add ghee to a pan and add all the other ingredients to this
except coconut. Roast it well till it becomes light brown in colour. Switch off
the fire and transfer it to a plate. In the same pan add the coconut and saute
till a good flavour emanates. Switch off the fire. Now grind all of this into a
fine powder and keep aside - Soak the tamarind in warm water for 10 minutes. Squeeze it
well and take out the extract and transfer it to the vessel in which you are
going to cook the rasam - To this tamarind extract, add the ground tomato puree and
salt and let it boil on low flame till the raw smell of the tomato disappears.
It will take approximately 5 mins - Now to this boiling tamarind tomato mixture add the cooked
dal along with 2 cups of water and let it further cook for 5 minutes - To this boiling rasam add the prepared rasam powder, mix
well and let it boil for 3-4 minutes - Now add the curry leaves, coriander leaves, asafoetida and
boil for 2 minutes. Check for salt and add if necessary - Now switch off the fire and keep it aside
- To add the tempering, heat the ghee in a pan. Add mustard
seeds. Once it starts to splutter add the cumin seeds and let it sizzle. Now
add the prepared tempering to the rasam and serve warm with steamed rice and a
curry
Nutrition
Sodium: 7mgCalcium: 36mgVitamin C: 9mgVitamin A: 527IUSugar: 2gFiber: 6gPotassium: 299mgCholesterol: 6mgCalories: 97kcalSaturated Fat: 2gFat: 3gProtein: 5gCarbohydrates: 13gIron: 2mg
Tried this recipe?Let us know how it was!
The other flavourful rasam varieties from our group members can be seen here
Tangy Pineapple rasam by Seema
Did you like the recipe?
You can leave me an answer, a comment or a suggestion.
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Mysore rasam with homemade rasam powder sounds so flavorful di ! I am awed by the variety of rasams on your blog.
My Mil was the one who taught me to make Mysore rasam. She usually doesn’t like keeping things overnight but loves this one the next day as well. Your recipe and images brought back lovely memories
The recipe sounds so delicious! I just love everything about this Maysore rasam recipe. Have never tried rasam this way before. Soon will try this. Thanks for sharing!
Always used to make a simple way of mysore rasam will endup more like a devasa rasam. Today for a change I tried this recepie and looks little bit tough and time consuming. On the things required you have included everything including stove,mixie etc but did not mention about the coconut. I came to know only on reading the instructions. Previously i used to add Kopra instead of coconut which i think adds more flavour. Overall your recepie came out well but landed up with a higher quantity. Have to carry forward the rasam for one more day
Hey Mukund. Thanks much for trying it out and pointing out that I have left out the coconut in ingredients. Edited the post now. Glad you liked it
Rich and flavourful rasam .. I never made rasam this way at home, take the easy way out. But we ddo used to have it in the restaurants and loved the flavours.. With your recipe will try this at home.
Mysore rasam with homemade rasam powder sounds so flavorful di ! I am awed by the variety of rasams on your blog.
My Mil was the one who taught me to make Mysore rasam. She usually doesn’t like keeping things overnight but loves this one the next day as well. Your recipe and images brought back lovely memories
The recipe sounds so delicious! I just love everything about this Maysore rasam recipe. Have never tried rasam this way before. Soon will try this. Thanks for sharing!
Always used to make a simple way of mysore rasam will endup more like a devasa rasam. Today for a change I tried this recepie and looks little bit tough and time consuming. On the things required you have included everything including stove,mixie etc but did not mention about the coconut. I came to know only on reading the instructions. Previously i used to add Kopra instead of coconut which i think adds more flavour. Overall your recepie came out well but landed up with a higher quantity. Have to carry forward the rasam for one more day
Hey Mukund. Thanks much for trying it out and pointing out that I have left out the coconut in ingredients. Edited the post now. Glad you liked it
My mil taught me this rasam. I miss her very much. Thank you Veena for motivating. Sure will make this rasam exactly like your method and get back dear❣️
That is so sweet of you. Thank you for stopping by Padma. Hope you made the rasam and liked it as well