Mysore Rasam

It might sound funny if I say that I don't like the Rasam I prepare :).  Rasam is one of the easiest and simplest curry to make. It's a must in our sadya, a comfort food and also a relief during cough and cold. I always make a quick fix Tomato rasam which is ok for my family, but I always feel its just an ordinary one, nothing special. I never bothered to improve and went on making the same rasam...lazy me ;) . But when I saw so many Rasam recipes at Sangee's space, I realized its high time that I learnt an authentic recipe. I never knew there can be a variety of Rasams, I always made the simple and easy Tomato rasam !!

Sangee of Spicy Treats is a good friend of mine and a very talented cook. I guess she had posted different Rasam recipes such as Lemon rasam, Onion rasam, Horsegram Rasam etc for the blogging marathon and I was amazed by them.  I had told her then itself that she has inspired me to learn a new rasam and I will try a few soon. I made Mysore Rasam and it turned out great. It was so flavourful and delicious one. The aroma of the rasam is just fabulous. This rasam and some hot white rice..thats all I need !! I am sure I will be making this often. Thanks Sangee for the lovely recipe. 

Please view the original recipe of Mysore Rasam here. Don't forget to check out a variety of Rasam recipes at Sangee's space here.

You need....

1/4 cup Toor dal

2 Tomatoes

1/4 tsp Turmeric powder

1/4 cup Tamarind extract

1/8 tsp Jaggery (optional)

1/2 tsp Mustard seeds

2 Dry Red Chillies

4-5 Curry leaves

1/4 tsp Asafoetida

1 tsp Oil

Cilantro/Corainder leaves

Salt

To Roast and Grind

2 Dry Red Chilli

1 tsp Coriander seeds

1 tsp Chana dal

1 tsp Toor dal

1 tsp Cumin seeds

1/2 - 1 tsp Peppercorns

To prepare...

Pressure cook the Toor dal with turmeric powder. Once cooked, mash well and keep aside.

Heat a small pan, dry roast all the ingredients under To Roast and Grind for a couple of minutes. Grind to a fine powder and keep aside.

Blend the tomatoes (or just mash and add them). Add the tomato puree, mashed dal, tamarind extract, salt and sufficient water to a vessel, let it boil. Then add the ground powder and jaggery if using, bring to a boil and simmer for few minutes. Add water if necessary. 

Heat oil in a pan. Splutter mustard seeds and add red chillies, curry leaves and asafoetida. Add the tempering to rasam. Garnish with coriander leaves. Serve hot with rice.

Sending this to Kerala Kitchen, hosted by Ramya, original event announcement here

WTML- Festival Special event hosted by Rasi, an event by Gayatri
and to Healthy Diet- Vegetarian Side dishes , hosted by Vardhini, an event by Priya