My mother-in-law introduced me to Mysore Rasam and my mother never knew this rasam. I fell in love with this rasam instantly…. tastes so yummm. Then, I made it at my mom’s place and my appa, who prefers rasam over sambhar liked it so much that whenever I go to my parents house, they would ask me to make it the very day I land. The speciality of this rasam is its sour, spicy and sweet taste.
| INGREDIENTS | |
| Tuvar Dal (Cooked) | 1/2 cup |
| Tamarind | A small lemon size |
| Tomato | 2 medium size |
| Fresh Coriander Leaf | 2 tbsp |
| Jaggery | 1 – 1 1/2 tbsp |
TO GRIND | |
| Tuvar Dal | 1 tsp |
| Channa Dal | 1/2 tsp |
| Coriander Seeds | 3 tsp |
| Pepper corns | 1 tsp |
| Whole Red Chilli | 1 1/2 |
| Hing (Solid) | A very small piece |
| Jeera | 1 tsp |
| Coconut | 2 tbsp |
| FOR TEMPERING | |
| Ghee | 1 tsp |
| Mustard Seed | 1/2 tsp |
| Jeera | 1/2 tsp |
| Hing | A generous pinch |
| Whole Red Chilli | 1 |
METHOD
- Soak tamarind in one cup of hot water. Squeeze and take out all the pulp.
- Now, boil the tamarind pulp with one cup water. Once, the pulp starts boiling, add chopped tomatoes. And, simmer it till the tomatoes are cooked.
- In the meanwhile, roast all the ingredients listed under to grind in very little ghee till they emit nice aroma and turn golden brown. While roasting, first put hing soild (if using powder, skip this and add powder during grinding), when it starts puffing, add all the other ingredients expect coconut. Let it cool and grind it to coarse or fine paste with coconut.
- Mix the ground paste in the half a cup of cooking dal and add 1 more cup of water to it.
- When the tomatoes are cooked, add the above dal paste to it and let it boil in low flame. Add jaggery powder, mix well and remove from fire.
- Heat ghee in a small pan and throw in all the ingredients listed under for tempering and pour over the rasam.
- Garnish with fresh coriander and serve hot with rice.
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