Mysore Rasam

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.

Ingredients

toor dal – heaped: ¼ cup

tamarind - gooseberry sized: 1

tomato – chopped: 1

salt: 2 ½ tsp

sugar: ¼ tsp

turmeric: ¼ tsp

rasam powder: 1 tsp

coriander leaves – chopped: 1 tbsp

channa dal: 1 tbsp

coriander seeds: 1 tbsp

pepper: 1 tsp

jeera: 1 tsp

coconut – grated: 3-4 tbsp

asafoetida: 2 pinches

ghee: 1-2 tsp

mustard: 1 tsp

curry leaves: 1 sprig

How To Make Mysore Rasam

1. Heat kadai and roast the channa dal, pepper, coriander seeds until the ingredients turn golden.
2. Add the jeera.
3. Add coconut and fry until it dries.
   1. Blend the mixture once it cools down.
4. Pressure cook the dal and set it aside.
5. Heat the kadai again and add ghee.
   1. Temper with mustard and curry leaves.
6. Add tomatoes and salt.
   1. Cook until tomatoes turn mushy.
7. Extract tamarind juice.
8. Pour the juice into the kadai.
   1. Add enough water, dal, rasam powder, turmeric and the fresh ground rasam powder.
      1. Mix thoroughly.
   2. Add coriander leaves.
      1. Boil for 3 minutes or until it turns frothy and a nice aroma begins to waft through the air.

Trivia

Some regional rasam recipes actually call for the use of crabs and small chicks in place of vegetables.