Mysore rasam recipe, how to make mysore rasam | Rasam recipes
Mysore rasam recipe with step wise photos. Easy to make spicy flavorful rasam recipe with coconut, dal and lentils using fresh rasam powder.
Servings: 3 servings
For Fresh Rasam Powder
- 3 tablespoons grated coconut
- 1 tablespoon coriander seeds/ dhaniya seeds
- 2 teaspoons chana dal
- 1 teaspoon cumin seeds
- 1/2 teaspoon black peppercorns
- 3-4 dried red chilies
For Making Rasam
- 1/2 cup toor dal cooked and mashed.
- 2 1/2 cups water to cook toor dal.
- 1 teaspoon tamarind extract
- 1 big tomato finely chopped
- 10-12 curry leaves
- 1/4 teaspoon turmeric powder
- A generous pinch of asafoetida
- 2 teaspoons ghee
- 1/2 teaspoon mustard seeds
- 6 curry leaves
For Rasam Powder
Dry roast all the ingredients expect coconut
Cool and take in a mixture jar.
Add grated coconut and grind to a fine powder
This rasam powder can be stored airtight for 3-4 days.
To make mysore rasam recipe
Pressure cook toor dal until mushy. Drain the cooked dal and take the dal cooked water in a broad vessel.
Add turmeric powder, chopped tomatoes, asafoetida, curry leaves and required salt. Bring to a boil.
Add tamarind extract and mix well. Boil again for 4-5 minutes.
Add the prepared rasam powder and cooked dal. Mix well and simmer till the rasam turns frothy. In the meantime temper 1/2 teaspoon mustard seeds and 6 curry leaves in 2 teaspoons ghee.
Add to the rasam and mix well. Switch off the flame. Add coriander leaves and close immediately.
Serve mysore rasam hot with rice.
Serving: 3servings | Calories: 164kcal | Carbohydrates: 20g | Protein: 7g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 9mg | Sodium: 23mg | Potassium: 57mg | Fiber: 6g | Sugar: 1g | Vitamin A: 214IU | Vitamin C: 107mg | Calcium: 54mg | Iron: 2mg