Mysore Rasam

Rasam is a south Indian soup. It has spices which has medicinal values. Hot rasam is eaten with rice or can be drunk as it is especially when a person is suffering from cold symptoms. It sooths the throat. There are varieties of rasam with the base being tomato and tamarind. Mysore Rasam is different from all others since it has coconut in it. Rasam is made in different ways in each household. Potato roast/Carrot/Beans Poduthuval with Chutta Aplaam is the usual combination.

Mysore Rasam

Ingredients

Tamarind – a small ball size
Tomato – 1
Toordal – ¼ cup
Bengal gram dal – 1 tsp
Coriander seeds – 1 tsp
Coconut gratings – 3 tsp
Turmeric pdr – ½ tsp
Pepper pdr – 1 tsp
Rasam pdr – 1 tsp
Asafoetida – a pinch
Salt to taste

Seasoning

Ghee – 1tsp
Mustard seeds – 1 tsp
Cumin seeds – 1 tsp
Curry lraves and coriander leaves

Method

Make juice from the tamarind.
Pressure cook the toor dal .
Add 1 tsp oil and fry coriander seeds,bengalgramdal and coconut till light brown. Grind it along with ½ tomato.
Boil the tamarind juice adding turmeric pdr,rasam pdr,pepper pdr, asafetida and salt. Cut the other ½ tomato and add to the tamarind juice. Keep it lightly closed .
Add the daal and ground mixture to the boiled tamarind. Add some water and boil it .When you see layer of froth off the heat.
Season the rasam and garnish it with coriander and curry leaves.