MYSORE RASAM

     The fact is that RASAM is a versatile dish with unique taste & flavour for a soupy base.  Every time you make it, maybe with every single overwhelming ingredient you add into it, it flaunts its taste & aroma with unique features - Every single time!!!.  No wonder when we say there are more than 100 varieties of Rasam, what makes a specific Rasam special is the slight variance in taste and flavour. A specific ingredient can convert any conventional Rasam into a unique and different version of its own and we call that Rasam by the specific flavour or taste which imparts the overall taste note to that particular Rasam like Tomato Rasam, Paruppu Rasam, Garlic Rasam, Pepper Rasam, Kollu/Horsegram Rasam, Orange Rasam, Pineapple Rasam, Lemon Rasam, Watermelon Rasam & Non-vegetarian fairs like Chicken/Kozhi Rasam, Nandu/Crab Rasam etc., & etc.,
      Some names of Rasam goes by the region it originates from or the occasion it is made for like Kalyana Rasam. This Mysore Rasam recipe is from my old recipe book.  I was fascinated by two ingredients which  I found unique to Rasam recipe in this Mysore Rasam - Coconut & Cinnamon. Mysore Rasam or colloquially called Mysore Tomato Saaru is prepared with freshly ground Mysore Rasam Powder or Saarina Pudi. A flavourful Rasam from Karnataka Cuisine which is popular in the Malnad region of Karnataka.
     I have used freshly ground  Rasam Powder and have ground it along with freshly grated coconuts in this Mysore Rasam recipe. But generally, store-bought or homemade Rasam Powder is ground with freshly grated coconut. Grated coconut is an optional ingredient, some recipes of Mysore Rasam is prepared without Coconuts too.



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Cuisine - Karnataka (South Indian)
Recipe Type - Soup/Rasam
Spice Level  - Medium
Difficulty - Easy
Serves - 2-3
Author - SM

Preparation Time - 10 - 15 Minutes
Cooking Time - 10 - 15 Minutes

HOW TO COOK MYSORE RASAM

MYSORE RASAM

 

INGREDIENTS:

For Mysore Rasam:

For Garnishing:

Coriander Leaves - few

For Tempering:

Oil/Ghee - 2 Tspn
Mustard Seeds - 1/2 Tspn
Dry Red Chillies - 1 No.
Curry Leaves - a Sprig
Asafoetida - 1/8th Tspn

METHOD:

For Mysore Rasam Powder/Saarina Pudi:

• Heat Oil in a Pan.
• Roast the ingredients mentioned under 'For Mysore Rasam Powder' except Coconut.
• Fry until the ingredients splutter & turn aromatic on a very low flame.
• Switch off the flame and allow the ingredients to cool down. 
• Add grated Coconut and grind the roasted ingredients into a fine paste adding little water & keep it aside. 

For Mysore Rasam:

• Clean, Wash and rinse Tuvar Dhal for about 2-3 times or until water runs clear.
• Add 3/4 Cup of Water & Cook Tuvar Dhal, finely chopped Tomatoes & Turmeric Powder with a drizzle of Oil.
• Pressure cook or cook it in a Saucepan until the Dhal turns soft & cooked.
• Once cooked mash it up slightly and keep it aside.
• Add the ground Mysore Rasam Powder to the mashed Dhal and give a quick stir.
• Add Tamarind Extract and salt to the above and mix well.
• Add enough water to suit your consistency. 
• Now, add Jaggery and mix well.
• Boil this on a medium-low flame until the Rasam froths.
• Switch off the flame.
• Meanwhile, heat Ghee/Oil in a separate pan, splutter Mustard Seeds, Dry Red Chillies & Curry Leaves.
• Immediately add the Asafoetida Powder and give a quick stir.
• Switch off the flame and pour the Rasam into the tempering.
• Garnish Mysore Rasam with Coriander Leaves.
• Transfer the Rasam to a bowl and cover it with a lid.
• Serve Mysore Rasam hot with Rice.

MYSORE RASAM

NOTES:

• Care should be taken while roasting the ingredients for Mysore Rasam.
• Roast it on a low flame until the spices splutter and turn aromatic.
• Do not fry the grated Coconut.
• Add it along with the roasted ingredients and grind it into a fine paste adding little water.
• Cook Tuvar Dhal until it turns soft and cooked, mash it up well before adding Mysore Rasam Powder to it.
• Adjust the amount of spices to suit your spice level.
• Adding Jaggery is purely optional, but it helps to balance the overall taste of this Rasam.