Description
Though there are a thousand varieties of rasam, this particular type seems to please our taste buds with mild energising flavour. This famous dish is from Mysore, often prepared during great feast at the palace to serve the Kings and Queens (general myth). Well not anymore… it can be made in your own kitchen with ease and don't really have to be kings and queens to get a taste of this royal rasam.
| Ingredients-1 | |
|---|---|
| 2 no | Dry red chili |
| 3 tsp | Bengal gram (kadhala paruppu) |
| 2 tsp | Coriander seeds |
| 1 tsp | Black pepper corns |
| 1 tsp | Cumin seeds |
| 2 tbsp | Fresh grated coconut |
| ½ tsp | Ghee |
| Ingredients-2 | |
|---|---|
| ½ cup | Cooked split red gram (toor gram / thuvaram paruppu) |
| 3 tbsp | Thick tamarind juice |
| ¼ tsp | Jaggery |
| 1 no | Green chili (slit open) |
| ¼ tsp | Turmeric powder |
| ¼ tsp | Asafoetida |
| ½ tsp | Salt (or to taste) |
| 4 stks | Coriander leaves |
| 6 nos | Curry leaves |
| 1 tsp | Ghee (for tempering) |
| ¼ tsp | Mustard |
| ¼ tsp | Cumin seeds (for tempering) |
| 1 no | Dry red chili (for tempering) |
| 1 cup | Water (retain the juice from cooked dal) |
Instructions
Use about 1/4 cup Split red gram (Toor dal / Thuvaram paruppu). soak and pressure cook with a cup of water. This should yield about 1/2 cup cooked dal. Mash the dal or run in the mixie along with dal water and keep aside.
Heat 1/2 tsp ghee and roast all the ingredients from Table-1 except coconut which needs to roasted separately as it tends to burn quickly. Cool completely and make a thick paste.
Take a sauce pan, put 1/2 cup of water, tamarind juice, turmeric powder, asafoetida, green chili and jaggery. Let it come to a boil, then add cooked dal and ground paste and cook for 2 minutes over medium flame until everything blends well. You can also add the dal water at this stage if there is any. Add salt and coriander leaves and keep simmering over low flame.
Meanwhile take another small pan and heat a tsp of ghee, splutter mustard, cumin seeds and curry leaves. Add this to the simmering rasam and switch off.
Serve hot with rice, papad and pickles.
Notes
Serves 4 people.
You can also use dry desiccated coconut instead of fresh.
The consistency of this rasam will look thick.
This is also known as Kalyana Rasam. (Prepared for marriage ceremonies and other special occasions)
Ghee is a must for this recipe to get good flavour and taste.
One comment
hi mullai mysore rasam is simply delicious. the way u explain the preparation is also very nice. keep up the good work.