Mysore Rasam | How to Make Mysore Rasam
Mysore Rasam Recipe with step by step pictures. Delicious mysore rasam made with freshly roasted spices, dal and tomatoes.
Ingredients
- 2 Tomato chopped
- 1 cup Toor Dal / Tuvaram Paruppu Cooked
- lemon size Tamarind mixed with 1 cup of water
- Salt to taste
- Coriander leaves / Cilantro-for garnishing
- 1 tablespoon Oil
- For Roasting and Grinding:
- 4 tablespoon Coconut grated
- 1 tablespoon Channa dal / Kadala Paruppu
- 2 tablespoon Coriander seeds / Malli
- 4 Dry Red Chilli
- 1 teaspoon Black Pepper
- 1 tablespoon Oil
- ¼ teaspoon Asafoetida / Hing / Kaya podi
- For Seasoning:
- 1 tablespoon Oil
- 1 teaspoon Mustard seeds / Kaduku
- 1 teaspoon Cumin seeds / Jeerakam
- 1 sprig Curry leaves
Instructions
- 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.
- Pour 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.
Nutrition
Nutrition Facts
Mysore Rasam | How to Make Mysore Rasam
Serving Size
1 servings
Amount per Serving
Calories
94
% Daily Value*
Fat
8
g
12
%
Saturated Fat
2
g
13
%
Trans Fat
0.03
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
4
g
Sodium
5
mg
0
%
Potassium
210
mg
6
%
Carbohydrates
5
g
2
%
Fiber
1
g
4
%
Sugar
3
g
3
%
Protein
1
g
2
%
Vitamin A
642
IU
13
%
Vitamin C
56
mg
68
%
Calcium
12
mg
1
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.