A thick rasam to enjoy this winter with the addition of dal and tomatoes. It is perfect for the body with the healing properties of turmeric powder, tamarind, and asafoetida powder.
Toor dal – 1/2 cup
Tomatoes, chopped – 3 medium
Turmeric powder – 1/4 tsp
Tamarind – gooseberry sized
Jaggery – 1/2 to 1 tsp
Asafoetida powder – 1/4 tsp
Salt – as required
Ghee – 1 tsp
Coriander leaves for garnishing
Roast and grind
Coriander seeds – 2 tsp
Fenugreek seeds – 1/2 tsp
Cumin seeds – 1/2 tsp
Dried red chillies – 4
Curry leaves – 1 sprig
Oil – 1 tsp
Pressure cook toor dal with 3 cups of water until it gives three whistles.
Soak tamarind in 1/2 cup of water. Extract the tamarind juice. Set this aside.
Heat oil in a pan. Add coriander seeds, fenugreek seeds, cumin seeds, dried red chillies, and curry leaves. Grind this in a blender. Set this aside.
Mix together tamarind juice, tomatoes, turmeric powder, salt jaggery, and pressure cooked dal . Simmer for 10 minutes. Add rasam powder and asafoetida powder. Simmer for 5 minutes. Add ghee. Switch off the stove. Transfer this to a serving bowl and garnish with coriander leaves.
18 thoughts on “Mysore Rasam”
Very yummy looking plate..
looking at this, i have to make the whole platter. rice, rasam, eggplant curry. looks fantastic
Delicious mysore rasam my favorite
Always a delicious dish!
this looks so thick… so temtping…
Heavenly. Always our fav. Wonder if jaggery is a must.
hope you will link this recipe to my event
One of my favorite rasams, delicious..
Rasam is always soothing…yummy:)
Soothing and yummy rasam.. Love to have it with potato fry..
my hubby's fav.. good with some steaming rice..
super yummy looking rasam!!
delicious..the rasam and fish fry combo makes me hungry….