Rasam is a wonderful soup that you can’t say no to. I like all kinds of rasam, before marriage I was literally living on rasam meaning it was the only one dish I used to make often. Rasam is a must for every feast and one without rasam is unthinkable. During rainy days as well as on a snowy day, rasam makes lunch or dinner superb.
Mom used to makes different kinds of rasam with or without toor-dal, especially tomato rasam, and pepper rasam for cold and cough days. Yesterday while grazing on You-tube I came across a video, where our Indian Rachel ray goes to various places exploring the specialty food available there. In this particular video she was talking about Mysore rasam. I have had it only once when my brother-in-law’s mom cooked for us. I was in a mood to exploring the authentic Mysore rasam yesterday, and after reading a lot about Mysore rasam, I came up with this one. It is an easy recipe, and does come out tasty and yummy. Sure this one going to be our menu more often.
What you need
For spice powder
Red chilies: 3 no
Whole black pepper corn: 7 no
Cumin seeds: ¼ tablespoon
Urad dal/spilt black gram: ¼ tablespoon
Coriander seeds: ¾ tablespoon
Fenugreek seeds: ¼ teaspoon
Grated coconut: ½ tablespoon
Curry leaves: 1 sprig( I didn’t used)
Toor dal: ¼ cup
Green chilies: ½ of one Serrano pepper
Tamariand: small golf size ball soaked in 2 cup warm water
Water: 3.5 cup
Tomato: 1 chopped
Salt: ½ teaspoon
Turmeric powder: ¼ teaspoon
Jaggery : 1 teaspoon
Asafetodia: ¼ teaspoon
Ginger: ½ teaspoon
Curry leaves: 1 sprig
Rasa powder: 2 1/2 tablespoon
Mustard seeds: ¼ teaspoon
Cumin seeds: ¼ teaspoon
Red chilli: 2 halved
Olive Oil: 1 teaspoon
Coriander leaves: 1 tablespoon chopped
How I made
Dry roast the spices one by one and roast grated coconut along with curry leaves if using, let cool for 5 minutes. Grind cooled species including coconut into a very fine powder and keep aside.
Pressure cook toor dal with 1/8 teaspoon of turmeric powder and 1.5 cup water until you get 2 whistles. Using the back of ladle or hand blender, mash the cooked toor dal to a coarse paste.
Heat a heavy bottom sauce pot and add mashed toor dal, split green chilies, curry leaves rest of turmeric powder, chopped tomato, , asafetodia, salt , along with 2 cups of tamarind water. When it starts boiling add jaggery and chopped ginger. Again boil for another 2 minutes and add rasam powder. Check salt and spices and adjust if needed. Boil for another 3 minutes. Switch off the flame.
Heat oil in a small pan add mustard , cumin seeds, halved red chilies and once mustard starts spluttering switch of the flame and add it to cooked rasam and garnish with chopped coriander leaves.
Preparation time: 30 minutes (includes 20 minutes cooking dal)
Yield: 4 serving
Will you make it again: yes more often