As a proud Mysorian, I absolutely love Mysore palace, Mysore pak, Mysore masala dosa and of course, Mysore rasam!
Piping hot Mysore rasam and steamed rice with a dollop of ghee can make my world a better place any day. We absolutely love it. And without a doubt, this is my DD’s soul food. She loves it so much that when she sees me chopping tomatoes for any dish, she jumps with joy thinking I am going to make her favourite ‘saaru’.
Rasam is refered to as ‘saaru’ in Karnataka. While a typical rasam is watery and served mostly like a soup, Mysore rasam is prepared thick and is served with rice. This wholesome dish is made with pigeon pea lenti or toor dal and loads of fresh tomatoes. The freshly ground spice mix makes it super flavourful. Hot steamed rice, piping hot saaru, a dollop of ghee – happy life.
To make Mysore rasam, I first make the rasam powder – dry roasting spices and grinding it into a fine powder in a coffee grinder. I then boil pigeon pea lentil or toor dal and add the freshly ground powder, jaggery and tamarind extract. I finish it by tempering with mustard seeds, curry leaves and hing in a big dollop of ghee.
Enjoy this hot rasam with steamed rice for a heart warming meal.
Toor dal (pigeon pea lentil) – 1 cup
Tomatoes – 2-3, chopped
Tamarind – a small ball
Jaggery – a small cube
Salt to taste
Ghee (clarified butter) – 1 tbsp
Mustard seeds – ½ tsp
Curry leaves – 5-6
Asafoetida (hing) – a generous pinch
Coriander leaves – a few
To make rasam powder:
Coriander seeds – 1 tsp
Cumin seeds – 1 tsp
Channa dal (split bengal gram) – 1 tbsp
Urad dal (split black gram) – 1 tsp
Peppercorn – 1 tsp
Dry red chilli – 5-6 or as per taste
Curry leaves – 7-8
- To make the rasam powder, dry roast all the ingredients until aromatic. Let it cool completely
- Grind into a fine powder in a coffee grinder or mixer. Rasam powder is ready
- Soak the tamarind in some water for 15-20 minutes. Extract the tamarind water and discard the pulp
- Pressure cook toor dal with a few drops of oil and 2 cups water. Alternatively, if you don’t have access to pressure cooker, soak the dal in water for 15-20 minutes. Wash it thoroughly and boil in a sauce pan with sufficient water and few drops of oil till soft
- Add tomatoes, tamarind water, jaggery, salt and rasma powder. Add 1-2 cups water and adjust consistency
- Bring to a boil. Let it simmer until the tomatoes are completely cooked
- To make the tempering, heat a small fry pan/tempering pan and add ghee. Add mustard seeds and let it splutter
- Reduce heat, add curry leaves and hing. Saute for a few seconds
- Add this tempering to the rasam. Add coriander leaves and mix well
- Serve hot with steamed rice