Mysore Rasam
Mysore Rasam
One more Rasam.
* Can be served as an Appetizer.
* Does not contain any Rasam powder or Tomato.
* Irresistible taste.
Ingredients Needed:
1. Small lemon size tamarind (Extract juice by adding 1 1/2 cups of water)
2. One Green chilli (slit)
3. Salt to taste
4. Hing
5. Curry leaves
6. Coriander leaves with stem
7. Turmeric powder - 1/4 tsp
8. Jaggery - little
9. Cooked Toor dal - 5 table spoons
10 Water 2 cups
Ingredients needed for grinding:
1. Channa dal - 3/4 tsp
2. Coriander seeds - 1 tsp
3. Black Pepper - 1/2 tsp
4. Dried red Chillies - 4 to 5 (according to taste)
5. Grated Coconut - 2 tsp
6. Ghee - 1/4 tsp
Fry the above with Ghee, Cool and Grind into a paste.
Seasoning:
1. Mustard Seeds
2. Cumin seeds
3. Ghee 1 tsp
Method:
1. In a vessel put Tamarind juice, Salt, Green Chilli, Hing, Turmeric powder, Jaggery, Stems of Coriander leaves, Curry leaves and bring into a boil.
2. When the raw smell of tamarind goes add Cooked dal and the paste and cook for few minutes.
3. Dilute it with water and Cook till foamy. (just enough, it should not boil for very long.)
4. Season with Mustard and Cumin seeds.
5. Garnish with Coriander leaves.
* Best Combo for this Rasam - Rice and Papads. *
Tips:
1. Always keep closed with a lid to retain the aroma of rasam.
2. Grinding of paste should not be very fine. ( If it is very fine it is very difficult to get clear Rasam)
3. Always cook Rasam in a narrow open utensil.
4. To get different flavor, add 2 cloves while boiling tamarind water.
PS: Don't know why it is called Mysore Rasam. Do you know?
Ingredients Needed:
1. Small lemon size tamarind (Extract juice by adding 1 1/2 cups of water)
2. One Green chilli (slit)
3. Salt to taste
4. Hing
5. Curry leaves
6. Coriander leaves with stem
7. Turmeric powder - 1/4 tsp
8. Jaggery - little
9. Cooked Toor dal - 5 table spoons
10 Water 2 cups
Ingredients needed for grinding:
1. Channa dal - 3/4 tsp
2. Coriander seeds - 1 tsp
3. Black Pepper - 1/2 tsp
4. Dried red Chillies - 4 to 5 (according to taste)
5. Grated Coconut - 2 tsp
6. Ghee - 1/4 tsp
Fry the above with Ghee, Cool and Grind into a paste.
Seasoning:
1. Mustard Seeds
2. Cumin seeds
3. Ghee 1 tsp
Method:
1. In a vessel put Tamarind juice, Salt, Green Chilli, Hing, Turmeric powder, Jaggery, Stems of Coriander leaves, Curry leaves and bring into a boil.
2. When the raw smell of tamarind goes add Cooked dal and the paste and cook for few minutes.
3. Dilute it with water and Cook till foamy. (just enough, it should not boil for very long.)
4. Season with Mustard and Cumin seeds.
5. Garnish with Coriander leaves.
* Best Combo for this Rasam - Rice and Papads. *
Tips:
1. Always keep closed with a lid to retain the aroma of rasam.
2. Grinding of paste should not be very fine. ( If it is very fine it is very difficult to get clear Rasam)
3. Always cook Rasam in a narrow open utensil.
4. To get different flavor, add 2 cloves while boiling tamarind water.
PS: Don't know why it is called Mysore Rasam. Do you know?
8 comments:
Hi...I was remembered of my mom's rasam when I saw ur post. Most of ur recipes are similar to what I had at home both in the method of cooking and the name used. This rasam is my fav in rasams. Even I had no clue why it is called 'Mysore' rasam.
Hi Priya,
Thank u very much.
your versions of rasam'a are so nice. i luv those murrukus, looks yummy.
Hi lakshmi,
Thank u very much.
Mysore rasam is due to famous Maharajah of Mysore 's favorite.
I hope that you got a hint.
I am half Mysorean, even I have no clue why they call it 'Mysore Rasam'!Did Late Maharaja Chamaraja Wodeyar liked it as Ramya said?Dunno!! My 100% mysorean Grandma never cooked Rasam in her Shaiva kitchen but in Bangalore we did make Rasam at our home. Little strange,hah?
My guess would be Mysore state(as it was called before 'Karnataka')or Mysoreans may use little variation of spices as opposed to Tamilnadu or Andhra people.May be that's why!!
Hi Priya,
I tried this rasam yesterday & liked its irresistible taste very much!! Thanks for sharing.
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