Mysore Rasam Recipe

Step 1: To begin making Mysore Rasam, wash and pressure cook tur dal for 3 whistles

Step 2: Allow the pressure to release naturally, mash dal and keep aside

Step 3: Add a little lukewarm water to the tamarind, and extract 1 cup pulp

Step 4: Keep aside

Step 5: To make the mysore rasam powder, dry roast all the ingredients - chana dal, coriander seeds, cumin seeds, black pepper powder, Kashmiri dry red chillies on a low heat until the chana dal turns golden and spices starts releasing their aroma

Step 6: To this add the grated coconut and dry roast until it turns a bit brown

Step 7: Cool this mixture and make a fine powder using a mixer grinder

Step 8: Keep aside

Step 9: Take a sauce pan, add the mashed tur dal, tamarind pulp, chopped tomatoes, slit chillies, 2 cups water and simmer until the tomatoes are well cooked and mushy

Step 10: To this add the prepared rasam powder, jaggery, season with salt and bring it to the rolling boil and switch off the heat

Step 11: Now to prepare the tadka/tempering, heat ghee in a small tadka pan add the mustard seeds, asafoetida, curry leaves, once it sputters add this tempering to the prepared rasam

Step 12: Garnish the rasam with coriander leaves

Step 13: Serve Mysore Rasam along with Steamed Rice, Beetroot Palya, Salad and Papad for a delicious Karnataka meal for a weekday lunch