Mysore Rasam

Rasam/Saaru is an inevitable part of a South Indian Thali. No meal is complete without the Rasam as it is believed to have digestive properties. But I used to hate rasam as a child and could not even stand its smell. It was something very abnormal for a south Indian tamil child in my family and my mother always ended up listing the benefits of rasam after every meal. However, like many things in life, the realisation came after I started living away from home. I craved for this simple soup and when a friend introduced me to "Mysore Rasam" I fell in love with rasam completely….

Mysore Rasam as the name suggests is a Karnataka Speciality. This simple and tangy soup is easy to make and tastes yummm with hot steaming rice and a crisp appalam.

Ingredients

Toor Dal - ¼ cup

Tamarind pulp - 1 tablespoon

Turmeric powder - ½ tsp.

Asafoetida - ½ tsp

Salt - to taste

For the seasoning

Mustard seeds - ¼ tsp

Jeera - ¼ tsp

Ghee - ½ tsp

To Grind

Dhaniya/ coriander seeds - 1 ½ tsp

Bengal Gram - 1 tsp

Black Pepper - 6

Dry Red Chillies - 2

Grated Coconut - 2 tsp

Method

1. Cook the dhal with 1 - 1½ cup of water and mash it well once its cooked.
2. Fry the grated coconut in a pan for about 10 seconds or till it turns golden brown in colour and keep aside.
3. Fry the remaining ingredients to grind for about 10 seconds .
4. Add the grated coconut and grind to a coarse powder. This powder can be stored in an airtight container for about a week’s time.
5. Mix the tamarind pulp, turmeric powder, asafoetida and salt to 1½ to 2 cups of water and let it boil for 5-7 minutes in medium heat.
6. Add the ground masala powder and let it boil for another 2 minutes.
7. Next step is to add the dhal to the already boiling rasam. Preferably, mix the cooked and mashed dhal to 2 cups of water and add it to the rasam and let it boil for another 2 minutes.

The last and most important part of a rasam is the seasoning. In a small pan, heat the ghee and add the mustard and jeera seeds. Once it splutters and the aroma emanates, add it to the rasam and serve hot.