Name: Mysore Rasam
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: ½ cup toor daal (Arhar); 3 Tomatoes chopped; ¼ teaspoon turmeric powder; 1 tamarind ball of lemon size; 1 jaggery piece; ¼ teaspoon Asafoetida Powder; Salt as per taste; Green coriander to garnish; For making Rasam powder -; 3 teaspoons coriander seeds; ½ teaspoon fenugreek seeds; ½ teaspoon cumin seeds; 4-5 dry red chili; Few curry leaves; 1 teaspoon oil

Mysore Rasam is commonly made in many South Indian homes. It is very tasty as it is prepared using freshly ground spices. It is usually served with hot rice. It can also be taken as a soup. This is a very good appetizer. This rasam is one of my favorite rasam.

This Mysore Rasam is a popular dish which is an excellent combination of spicy, tangy and mildly sweet taste. The combination of tamarind and jaggery makes this rasam slightly sweet and sour in taste and the use of freshly ground rasam spice powder makes it tasty, spicy and aromatic. If you are thinking of making something special for the guests, so you can make this South Indian Mysore Rasam for them.

Today we will learn how to make Mysore Rasam, follow this easy recipe step by step. So definitely try this Mysore Rasam.

Mysore Rasam

Serves: 4

Cooking time: 25 minutes

Level: Easy

Print Recipe

Ingredients

½ cup toor daal (Arhar)
3 Tomatoes chopped
¼ teaspoon turmeric powder
1 tamarind ball of lemon size
1 jaggery piece
¼ teaspoon Asafoetida Powder
Salt as per taste
Green coriander to garnish
For making Rasam powder -
3 teaspoons coriander seeds
½ teaspoon fenugreek seeds
½ teaspoon cumin seeds
4-5 dry red chili
Few curry leaves
1 teaspoon oil

Instructions

Cook the Dal in a pressure cooker with 3 cups of water; get 3 whistles, when the pressure is low, mash lightly.
On low flame, add all the ingredients to the fry pan to make Rasam powder. Stir fry until the color of fenugreek seeds starts changing. Grind them to make fine powder. Keep rasam powder separately.
Soak tamarind in ½ cup of water. Boil it, let it cool and remove the juice.
Add tamarind juice, tomato pieces, turmeric powder, salt, jaggery to the cooked Dal. Cook on low flame for 10 minutes.
Add rasam powder and asafoetida powder. Cook on low flame for 5 minutes. Remove from the heat.
Garnish with coriander leaves.
If you like the taste and aroma of desi ghee than add 1 teaspoon. Serve it hot with rice.

Note- If you like coconut flavor then grind 3-4 teaspoons of fresh grated coconut along with other ingredients of Rasam powder.