18 January 2012

Mysore Rasam

A delicious rasam variant popular in Karnataka, as is obvious from the name. What differentiates it from the staple rasam of Tamil Nadu is the typical use of coriander seed, red chillies and just the right touch of pepper, asafoetida and chana dal. If made with little less arahar dal, this can be served as a soup as well.


Ingredients :

Red chillies - 2 medium
Jeera - 1 tsp
Dhaniya seeds - 2 tsps
Tamarind (Imli) - 1 lemon size ball
Chana dal (Bengal gram) - 1 tsp
Arahar dal (split red gram) - 1/4 cup
Pepper corns - 3/4 tsp
Salt to taste
Hing (asafoetida powder) - 1/4 tsp
Curry and coriander leaves

Method :

1. Lightly fry all ingredients except tamarind, arahar dal, salt and the leaves in a pan, for about 2-3 minutes, just to make them moisture-free.

2. Let cool and dry grind a mixer.

3. Cook arahar dal separately in a cooker.

4. Soak tamarind in warm water for about 5 minutes. Now squeeze out as much extract as possible adding more water after each extraction.

5. Pour this extract in a vessel, add salt to taste, hing and curry leaves. Let boil till raw smell leaves the imli extract.

6. Add the cooked arahar dal followed by the ground powder.

7. Adjust taste by adding more water so the rasam tastes spicy enough, add salt if required.

8. Garnish with coriander leaves and season with mustard seeds fried in 1/2 tsp ghee.


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