Mysore Rasam

 Mysore Rasam 


Mysore rasam is a very classic rasam variety made with freshly ground special rasam powder. It tastes absolutely delicious.Every family in south india will have their own version of the rasam this is my family's version, check out the recipe below.


Toor dhal ( thuvaram paruppu)-1/4 cup cooked and mashed along with water
Tamarind extract -from gooseberry sized tamarind 
Tomatoes- 1 no chopped
Turmeric powder -1/4 tsp
Special Rasam powder -2 tsps
Mustard seeds-1/2 tsp
Cumin seeds-1 tsp
Curry leaves and coriander leaves few
Salt to taste
Ghee-1/2 tsp
Asafoetida -a pinch
Jaggery -1 tsp

For SPECIAL RASAM POWDER-(Dry Roast and Grind to Coarse Powder)

Coriander seeds-2 tsps
Urad dhal-1 tsp (optional)
Bengal gram dhal-2 tsps
Pepper corns-1/2 tsp
Cumin seeds-1 tsp
Red chillies-4 nos
Grated coconut-2 tsps
Curry leaves few


👉Dry roast and coarsely powder the ingredients given under Rasam masala set aside.

👉Heat a kadai add the tamarind extract,tomatoes, turmeric powder little water close with lid and cook for 2 mins until the tomatoes are mushy.

👉Now add the cooked dhal ,special Rasam powder,salt and jaggery.

👉If thick add more water according to your requirement.Bring the rasam to a boil. Check for salt .
👉Simultaneously heat a tadka pan add ghee mustard seeds, cumin seeds, red chillies, curry leaves and asafoetida allow it to splutter and add this tempering to the rasam and immediately switch off the gas.

👉Garnish with coriander leaves and serve hot.
👉Enjoy our traditional mysore rasam.

Preparation Time-15 mins

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