Also known as: Mysore Charu, Togari Bele Saaru, Mysore Sathamudhu, Mysore Lentil Soup, Mysore Tamarind Curry
Ingredients for making Mysore Rasam
- Red Gram (Thuvaram Parippu, Toor Dal, Arhar Dal) – Quarter cup
- Oil or Ghee – 1 tsp
- Coconut (Thenga, Nariyal), grated – 4 tsp
- Dried Red Chillies (Unakka Mulagu, Sukha Lal Mirch) – 3 no
- Coriander powder (Malli Podi, Sukha Dhania Powder) – 1.5 tsp
- Split Bengal Gram (Pottu Kadala, Channa Dal) – 1 tsp
- Black Pepper Powder (Kurumulagu Podi, Kaali Mirch Powder) – 1/2 tsp
- Tamarind Pulp (Puli, Imli) – 1 tbsp
- Tomato (Thakaali, Tamatar) – 2 nos
- Garlic (Veluthulli, Lahsun) – 3 to 4 cloves
- Turmeric Powder (Manjal Podi, Haldi) – 1/4 tsp
- Asafoetida (Kayam, Hing) – Quarter tsp
- Salt to taste
- Oil or Ghee – 1 tsp
- Mustard Seeds (Kadugu, Rai) – 1/4 tsp
- Cumin Seeds (Jeeragam, Jeera) – 1/2 tsp
- Coriander Leaves (Malliyila, Dhania Patta), chopped – 2 tsp
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Steps for making Mysore Rasam
- Cook Red Grams in 1 1/2 cups of water or pressure cook until 2 to 3 whistles.
- Heat Oil in a small pan and fry the grated Coconut until it gets a golden colour.
- Add Dried Red Chillies, Coriander powder, Bengal Gram and Pepper Powder to the fried Coconut. Fry for couple more minutes.
- Transfer the contents from the frying pan to a grinder and powder it.
- Boil Tamarind pulp, Turmeric powder, Asafoetida, quartered tomatoes, chopped Garlic and Salt in 2 cups of water in a vessel.
- When the mixture boils reduce flame and simmer it for 5 minutes.
- Add the contents from the grinder to the Vessel, stir it well and simmer it for three more minutes.
- Add the cooked Red Grams along with 2 more cups of water to the Vessel.
- Boil the mixture in a low flame for a minute.
- Pop the Mustard Seeds and Cumin Seeds in Ghee.
- Add this to the Mysore Rasam.
- Garnish Mysore Rasam with Coriander Leaves.
- ‘Mysore Rasam’ is now ready to serve with Rice or you can even serve it as a soup.
Note: Using freshly ground Pepper Powder can improve the aroma of Mysore Rasam.
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