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.

Ingredients

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

Method

👉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

Serves-4-5