Mysore Rasam (Rasam with Roasted Coconut & Spices)

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You all know that in a typical south indian menu you cannot miss a ladleful of Rasam..It is one of the basic and simple recipe..But do you know that many people struggle to make a perfect rasam..

One of those people is my mum..I don’t know why, but she is very poor in making a good rasam.. She always ask me to make rasam..

In this blog you can find my a few types of rasam..This one is a addition to that..The origin of this dish is from Karnataka..It is quite a famous one in their region..

In this recipe spices are freshly roasted and ground and then added along with cooked dal..There is something special in those fresh spices which takes your daily food to the next level..

I hope you like it..So here you go for the step by step recipe with pictures..

Ingrediants:

Tomato-2 chopped

Toor Dal / Tuvaram Paruppu – 1 cup Cooked

Tamarind-a small lemon size( mixed with 1 cup of water)

Salt to taste

Coriander leaves / Cilantro-for garnishing

Oil-1 tblspn

For Roasting and Grinding:

Coconut-4 tblspn

Channa dal / Kadala Paruppu-1 tblspn

Coriander seeds / Malli-2 tblspn

Dry Red Chilli-4

Pepper-1 tsp

Oil-1 tblspn

Asafoetida / Hing / Kaya podi- ¼ tsp

For Seasoning:

Oil-1 tblspn

Mustard seeds / Kaduku-1 tsp

Cumin seeds / Jeerakam-1 tsp

Curry leaves -1 spring

Method:

Heat 1 tblspn of oil in a kadai ..Add in coconut, channa dal, coriander seeds, dry red chilli, pepper and hing..Fry this till golden..Now remove and make it into a smooth paste by adding some water.

Heat 1 tblspn of oil in a kadai..Add in tomatoes and mix well.

Add in the ground masala along with some water.

Add in tamarind and mix well.Season with some salt..Bring this to a boil..

Add in cooked dal and mix well..Simmer it for 15 mins..

Garnish with cilantro and set this aside for a moment.

Make tempering by heating oil and crackling mustard seeds,cumin seeds and curry leaves..

Pour this over the rasam and mix well.Serve with rice..

Pictorial: