Mysore Rasam is one of the delicious foods from Karnataka. The freshly ground powder gives such a nice flavor and refreshing taste to it. I feel the ingredients that gives the flavor to this rasam comes from coconut. This can also used as a soup to soothe problems related to common cold because of pepper. Without any delay, lets look into the recipe:
For the powder:
Coriander seeds-2 tsp
Cumin seeds-1/2 tsp
Channa dal-2 tsp
Black pepper-7 or 8 ( depending on your spice level)
Dry coconut powder-4 tbsp
Curry leaves-4 or 5
Cooked Toordal-1/2 cup
Tamarind juice-1/2 cup
Turmeric powder-1/4 tsp
Jaggery- 1 tsp
Coriander leaves- a few, finely chopped
For seasoning: Oil, Mustard seeds, cumin seeds, red chillies, curry leaves
- Dry roast all the ingredients required for making the powder except coconut powder.
- Add coconut powder almost in the end when the rest of the ingredients are fried well. Fry coconut for only two minutes.
- Let them cool and then grind them into powder.
- I cook tomatoes in microwave for 1 minute and then grind it into paste.
- Now take a deep vessel and add tomato paste and tamarind juice and bring it to boil. You can add little water if you want.
- Now add toor dal, turmeric powder, salt, 1 1/2 tsp rasam powder, jaggery and boil till it becomes frothy.
- Meanwhile in other kadai, heat oil and add all the seasoning ingredients and let them splutter.
- Now pour this seasoning over the rasam, mix well and finally garnish with coriander leaves.
- Serve with rice, dal and pappad.
- You can add fresh coconut instead of dry coconut too but then you have to use the extra powder as soon as possible. That's why I used dry coconut so I can store it and use it whenever I want.
- Add ghee after you add the seasoning stuff to oil that will give more taste to the rasam.