Mysore Rasam


This rasam was a brainchild that was born during my so called “Ayurvedic detox” program.. I was asked by the Ayurvedic practitioner to eat only rasam and rice for a week…. So there was rasam… Every day the same rasam…so I thought why not make something different… And voila! Yum rasam!

I just could not manage to click a picture of this…. L

¼ cup toor dal (Pressure cook on low flame with 1 cup water till 3 whistles) mash and keep aside.

2 tbsp thick tamarind paste (store-bought) else soak key lime size tamarind in water for 10 minutes make a pulp out of it.

2 medium tomatoes, blanched in boiling water for 10 minutes cooled and crushed with hand or in a blender.

½ bunch coriander leaves, washed thoroughly and chopped.

1 cup water (Divided use)

Mix together the tamarind pulp and tomato pulp and keep aside.

Tadka

2 tsp ghee/ oil

½ tsp mustard seeds

½ tsp cumin seeds

¼ tsp powder asafoetida (1/8 tsp if using the rock variety)

5 red chilies broken into small pieces

10 curry leaves

4 cloves of garlic crushed

For Rasam powder

½ tsp toor dal

½ tsp dhania seeds

½ tsp cumin seeds

10 black pepper corns

2 dry red chilies

2 TBSP Fresh / dry grated coconut

Add 4 TBSP of this rasam powder to ¼ cup water and make a thick paste

Dry roast all above ingredients except coconut on very low flame till the toor dal turns golden brown (approximately 3-4 minutes), keep aside n cool. Add 2 TBSP of fresh shredded coconut to this and pulse in the mixie to a fine powder.

Heat oil in a pan, add all tadka ingredients and fry till aromatic. Add in the tomato and tamarind pulp, mashed dal and ¾ cups water and close with a lid immediately to seal in the aromas of the tadka.  Add the rasam powder paste, salt and simmer till froth forms on the top. Add coriander leaves and take off heat.

Never boil the rasam… the froth formation should indicate that the rasam is done

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