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Mysore Rasam

Jayashree's picture
This is a type of rasam or soup which can be had with plain white rice.
Ingredients
  Cooked thoor dal 4 Tablespoon, mashed
  Tamarind 2 Small (puli)
  Dry red chillies 4
  Pepper 5
  Jeera 1⁄2 Teaspoon
  Coriander seeds 1 Tablespoon (dhania)
  Chana dal 1 Tablespoon (kadalai parappu)
  Shredded coconut 2 Tablespoon
  Mustard seeds 1 Teaspoon
  Chopped tomatoes 2
  Chopped coriander 1 Tablespoon, finely chopped
  Curry leaves 1 Tablespoon
  Asafoetida 2 Pinch (hing)
  Turmeric powder 2 Pinch (haldi)
  Salt To Taste
  Ghee 1 Teaspoon
Directions

* In a pan fry dry red chillies, whole pepper, corrainder seeds, jeera, chana dal without any oil for 3 mins in low flame. Keep it aside.

* In the same pan fry the shreaded coconut for 2 mins in low flame.

* Soak tamarind in 3/4 cup water for 10 mins and grind it in mixie lightly, to this add salt, turmeric powder and asafoetida powder and boil it in a pan for 3 mins.

* Now add finely chopped tomatoes and boil for 5 mins.

* Grind the fried red chillies, dhania, jeera, chana dal, and coconut with little water to a paste.

* Add the grind mix to boiling rasam and boil for another 5 mins.

* Add the cooked and mashed thoor dal with 1 cup water.

* Boil for 2 mins and remove.

* In a small pan pour 1 tsp of ghee and put mustard seeds and curry leaves. Pour this over the rasam.

* Garnish with corrainder leaves.

* serve with hot plain white rice.

Recipe Summary

Difficulty Level: 
Easy
Channel: 
VeganLife
Cuisine: 
Indian
Course: 
Side Dish
Taste: 
Spicy
Feel: 
Juicy
Method: 
Boiled
Dish: 
Soup
Occasion: 
Diwali, Wedding
Interest: 
Holiday, Everyday
Restriction: 
Vegan, Vegetarian, Pregnancy
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes
Servings: 
3
Subtitle: 
Spicy soup for white rice

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