Mysore Rasam became favourite after our recent trip to Mysore. Luckily we had a Nice Restaurant near the place where we stayed and happened to taste all the special dishes of the state. On lunch We loved Rasam very much. after coming home, i prepared Mysore Rasam, but hubby did'nt like it. Then I asked my Kannada Friend for the recipe, and she happily, beautifully narrated the recipe, which i cannot forget so easily. Thanks "A" for sharing your Mom's Special Mysore Rasam.
Recipe for Mysore Rasam:
Ghee - 1/2 tsp
Heat the Ghee in a Pan and fry the following in Ghee.
- Tuvar Dal - 1 spoon
- Dhania / Corriander Seeds - 1 spoon
- Jeera / Cumin - 1 spoon
- Pepper - 1/2 spoon
- Dry Red Chilli - 3
- Asafoetida Powder / Perungayam - 1/4 tsp
Cool the fried items and grind it along with Grated Coconut - 1 spoon
to a coarse texture. Keep it aside.
Take One Tomato and finely chop it. Put the chopped tomatoes in one cup of water and boil it for 5 minutes. till the tomato is cooked and the skin of the tomato separates.
Take a small lemon sized Tamarind and soak it in half a cup of warm water for 10 minutes.
Heat the Tamarind water in a Pan and add Jaggery - 2 tsp to the tamarind water and dissolve the jaggery.
-Cooked and Mashed Toor Dal - 3 spoon's,
- Paruppu Thanni - Cooked Toor Dal water - 1/2 cup,
-Tomato with the boiled water and
-coarsely grounded powder
to the pan and let rasam boil & switch off the flame.
Heat 1/4 tsp ghee in a small pan, and add 1/2 tsp mustard and 1/4 tsp Jeera & fry it and add to the Rasam.
Add finely chopped corriander leaves - 2 spoon's to the rasam and serve hot with Rice.
We liked this Rasam very much and it was close to the restaurant's rasam we tasted.