Jul 23, 2013

Mysore Rasam

You can say this Indian soup is bit spicy filled with luxury. Different from a usual rasam option. It gets its name from one of the most historical places of India -- Mysore. It is certainly bit different from the usual ones and ought to be sorted into a occasional or festival dish.

2             - Medium red tomatoes
3             - Dry red chilly
2 tbs        - Dry coriander seeds/Sabuth dhania/Kothamalli verrai
2 tbs        - Cumin seeds/Jeera/Jeeragam
1 tbs        - Pepper/Kali mirch/Millagu
1 tbs        - Asafatida
1 tbs        - Channa dal
4 tbs        - Dry coconut scraps or Koppra
2 tbs        - Jaggery/Gudd/Vellam
2 tbs        - Ghee
2 tbs        - Oil
1 tbs        - Mustard Seeds/Rai/Kadugu
75 gms     - Tamarind/Imli/Puli (4 tbs of tamrind paste)
500 ml      - Water
100 gms   - Boiled Thoor dal/Thovaram Parupu
1 tbs         - Rasam powder
1 tbs         - Turmeric powder
4 arcs       - Curry Leaves
1 slit          - Green Chilly
Generous amount of green coriander leaves
Salt to taste

1. Soak the tamarind in 250 ml water for half and hour.
2. Extract the pulp and keep aside.
3. Finely chop the tomatoes and slit the green chilly. Add them to the tamarind pulp.
4. Add turmeric powder to the pulp and keep it on flame to boil.
5. Meanwhile, add 1/2 tbs of oil in a pan and roast channa dal, dry coriander seeds,pepper, cumin seeds, 1/2 tbs Asafatida,dry coconut.
6. Roast them till they turn golden brown.
7. Cool them and grind them into a powder.
8. Alongside boil the toor dal and bring it to mashed state.
9. Once you feel the metallic taste of the tamarind has gone add in the salt,remaining water and boiled toor dal.
10. Boil it for another 10 mins. Add in the ground powder along with powdered jaggery.
11. Lower the flame add the remaining asafatida to it and chopped green coriander.
12. In a tempering pan add in ghee and remaining oil. Add in the mustard seeds,remaining jeera and 1 dry red chilly,curry leaves.
13. Once the spices have spluttered add them to the boiling rasam 
14. Close the rasam vessel with a lid to retain the flavors.

Serve hot rasam with white rice along with a gentleness of ghee over it. It would certainly would be a feast once you serve this rasam.