Mysore Rasam Recipe Arachuvitta Rasam Rasam Varieties Chitras

Mysore Rasam How to make Mysore Rasam Recipe Indian food recipes

Cover Mysore Rasam How to make Mysore Rasam Recipe Indian food recipes (1157x771)

Table of Contents

1. What is Mysore Rasam?
2. Ingredients
3. Preparation
4. Serving
5. Variations

What is Mysore Rasam?

Mysore Rasam is a traditional South Indian soup-like dish that originated in the city of Mysore, Karnataka. It is a tangy and spicy rasam that is typically served with rice or as a soup. Mysore Rasam is known for its unique blend of flavors and the use of aromatic spices.

The main ingredient of Mysore Rasam is toor dal (split pigeon peas), which gives it a thick and creamy texture. It is flavored with tamarind, tomato, and a special blend of spices including black pepper, cumin, mustard seeds, and curry leaves. The addition of garlic and asafoetida enhances the taste and aroma of the rasam.

Ingredients

Here are the ingredients you will need to make Mysore Rasam:

• 1/2 cup toor dal (split pigeon peas)
• 1 small lemon-sized tamarind
• 2 medium-sized tomatoes, chopped
• 1 teaspoon black pepper
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• A pinch of asafoetida
• A few curry leaves
• 2 garlic cloves, minced
• 1 tablespoon ghee or oil
• Salt to taste
• Coriander leaves for garnish

Preparation

To prepare Mysore Rasam, follow these steps:

1. Pressure cook the toor dal with 2 cups of water until soft and mushy. Mash the dal and set it aside.
2. Soak the tamarind in warm water for 10 minutes. Extract the tamarind juice and discard the pulp.
3. In a blender, grind the black pepper and cumin seeds into a coarse powder.
4. In a pan, heat ghee or oil and add mustard seeds. Once they start spluttering, add asafoetida, minced garlic, and curry leaves. Sauté for a minute.
5. Add the chopped tomatoes and cook until they turn mushy.
6. Add the tamarind juice, mashed dal, and the ground spice powder to the pan. Stir well.
7. Add salt to taste and simmer the rasam for 10-15 minutes on low heat.
8. Garnish with coriander leaves.

Serving

Mysore Rasam is typically served with steamed rice. You can also enjoy it as a soup or with idli and dosa. Serve hot and enjoy the tangy and spicy flavors of this traditional South Indian dish.

Variations

While the traditional Mysore Rasam recipe is delicious on its own, you can also experiment with some variations:

• Mysore Rasam with Coconut: Add freshly grated coconut while grinding the black pepper and cumin seeds to give the rasam a creamy texture.
• Mysore Rasam with Rasam Powder: Instead of grinding the black pepper and cumin seeds, you can use store-bought or homemade rasam powder for a quicker preparation.
• Mysore Rasam with Vegetables: Add chopped vegetables like drumsticks, carrots, or beans to make the rasam more nutritious and flavorful.

Conclusion

Mysore Rasam is a delightful South Indian dish that is loved for its tangy and spicy flavors. With its unique blend of spices and the creamy texture of toor dal, it is a comforting dish that can be enjoyed with rice, idli, or dosa. Whether you follow the traditional recipe or experiment with variations, Mysore Rasam is sure to tantalize your taste buds and transport you to the flavors of Karnataka. Try making this flavorful rasam at home and enjoy the essence of Mysore cuisine!