MYSORE RASAM

Mysore rasam is one of the flavourful and refreshing rasams of the many varieties of rasam we make.As we all know rasam is served as the second course in the south indian menu next to sambhar.Unlike other rasams this one is a bit thicker and richer because of the spices roasted and grounded,mixed and simmered to perfection.I usually make it for dinner as an accompaniment with rice and serve with fried papads/applams.Piping hot rasam with steamed rice with dollops of homemade ghee is truly divine to eat.It is a normal practice to make this rasam during functions and festivities but i make it at regular basis as hubby is fond of it.I hear from my MIL that my late FIL also liked it very much.So friends scroll down for the recipe of mysore rasam which is also called arachuvitta rasam due to the grounded spices that go into it.


 
INGREDIENTS

Tomato	2
Tamarind	goosebeery sized
Tur dal cooked	1/4 cup
Turmeric powder	a pinch
Sambhar powder	2tsp
Asafoetida	a pinch
Oil	1 tsp
Mustard	1tsp
Curry leaves	a sprig
Coriander	few
Lemon(optional)	1/2
Salt	to taste

To roast and grind

Coriander seeds	2 tsp
Channa dal	2tsp
Red chilli	4
Pepper	1/2 tsp
Cumin	1/2tsp
Coconut grated	2tsp

HOW TO MAKE

• Dry roast all the ingredients except grated coconut.Now dry roast the grated coconut.Once cooled put them in a blender.Grind coarsely.

• Soak tamarind in water and take out the extract.Also add cut tomatoes,sambhar powder,asafoetida,salt,turmeric powder,curry leaves etc.Bring the mixture to a good boil.Let the raw smell go off.Now add the grounded spice to the rasam.Add cooked tur dal as well.
  

 

 

• Squezee half a lemon.It is purely optional.You can avoid it if you don’t want it.Garnish with fresh coriander leaves and temper with mustard seeds in oil.
  

 

 

 

• Enjoy Mysore rasam with  hot steamed rice.

NOTES

You can make the spice mixture in advance and use it when needed.

• Always add fresh coriander as this will enhance the flavour of the rasam.
• Lemon is optional.
• You can also temper with ghee for extra taste.

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