Ingredients
- ¼ cup toor dal – heaped
- 1 tamarind - gooseberry sized
- 1 tomato – chopped
- 2 ½ tsp salt
- ¼ tsp sugar
- ¼ tsp turmeric
- 1 tsp rasam powder
- 1 tbsp coriander leaves – chopped
Roast and Grind Into Powder
- 1 tbsp channa dal
- 1 tbsp coriander seeds
- 1 tsp pepper
- 1 tsp jeera
- 3-4 tbsp coconut – grated
- 2 pinches asafoetida
For Tempering
- 1-2 tsp ghee
- 1 tsp mustard
- 1 sprig curry leaves
Mysore rasam is a Karnataka specialty that is both spicy and tangy. This rasam variation seems like it is specially designed to combat sickness and disease thanks to its wide variety of spices. It is also relatively simple to prepare – you can prep and cook this mysore rasam in less than 20 minutes. This ease of preparation along with its very prodigious health profile makes it a go-to dish for anyone trying to eat healthy and quickly too.
Health Benefits
Mysore rasam uses a lot of coconut, which not only helps the rasam taste delicious, but it also helps to keep you healthy. Coconut is a very nutrient-dense food; it has all kinds of vitamins and minerals that your body needs. This nutrient profile leads to all type of health benefits, such as preventing cancer due to its antioxidant properties, resisting diabetes, preventing kidney stones, supporting good heart health, and reducing blood pressure.
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How to make Mysore Rasam
Trivia Some regional rasam recipes actually call for the use of crabs and small chicks in place of vegetables. |
