Mysore rasam- A flavourful rasam made with a unique blend of tomatoes and whole spices comprising of peppercorns and grated coconut. Mysore Rasam or Arachuvitta rasam, is a flavourful rasam made by grinding the whole spices (as the name Arachivitta meaning after grinding in Tamil, implies). It is very popular in the Karnataka cuisine. It gets its aroma because of the freshly made masala that goes into it. It pairs well with hot rice and can also be had as an appetizer/soup. I got this recipe from my sister and we all thoroughly enjoyed it. Do check out my other interesting rasam
variations like kalyana rasam, pineapple rasam or my mor rasam recipe for a unique flavour.
COOKING TIME: 15 MINS PREPARATION TIME:10 MINS SERVES: 3-4
INGREDIENTS:
| TOMATO | 2 |
| COOKED TOOR DAL | 2 TBLSP |
| THIN TAMARIND EXTRACT | 3/4 CUP |
| SAMBAR POWDER | 1 TSP |
| SALT | AS NEEDED |
| ASAFOETIDA | A PINCH |
| TURMERIC POWDER | 1/4 TSP |
| CURRY LEAVES | FEW |
| CORIANDER LEAVES | FEW |
| WATER | 2 CUPS |
| GHEE | 1/2 TSP |
| MUSTARD SEEDS | 1/4 TSP |
TO ROAST AND GRIND:
| CORIANDER SEEDS | 1 TBLSP |
| CHANNA DAL | 2 TSP |
| RED CHILLI | 1 NO |
| PEPPERCORN | 1/2 TSP |
| CUMIN SEEDS | 1/2 TSP |
| GRATED COCONUT | 2 TBLSP |
METHOD:
- Dry roast the ingredients in the above table except coconut and grind this into a fine paste along with coconut.
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- Puree the tomato and transfer it a vessel.
- Add the tamarind extract, salt, sambar powder, asafoetida, turmeic powder and boil this for 7-9 minutes in medium flame till the raw smell goes off.
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- Add 2 cups of water to the cooked dal and add in the ground paste to this and mix well.
- Transfer this to the boiling tamarind and tomato mixture.
- When it froths up switch off the flame and garnish with curry leaves and coriander leaves.
- Temper mustard seeds in ghee and add to the rasam.
- A tsp of jaggery can be added at the end.
