In Tamil Nadu, many varieties of Rasam are prepared. It is like soup, with spices added. Rasam tastes nice with steamed rice. Here is Mysore Rasam (as called in Tamil Nadu) that tastes different from other rasams.
Approximately 3 to 4 cups of rasam can be prepared with the given quantity of ingredients.
- Boiled toor dal – 2 table spoon
- Tamarind – marble size
- Tomato – 1 small (optional)
- Coriander seeds – 1 table spoon
- Bengal gram – 1 table spoon
- Pepper corns – 8 to 10 no
- Red chilli – 3 no
- Grated coconut – 1 table spoon
- Turmeric powder – pinch
- Asafetida – generous pinch
- Coriander/curry leaves – few
- Salt – as per taste
- For seasoning
- Mustard – ½ tea spoon
- Ghee – few drops
- Soak tamarind for 10 minutes and extract juice (approximately one cup); chop tomato.
- Heat a pan with 2 cups of water, tamarind juice, salt, turmeric powder, asafetida, curry leaves, chopped tomato; boil till the raw smell of tamarind leaves.
- In the mean time, in another pan heat few drops of oil; fry coriander seed, pepper corns, red chilli, Bengal gram till it turns golden colour; add grated coconut in the end and fry for few seconds.
- Cool and grind this to a coarse powder.
- Add one more cup of water, boiled toor dal in the boiling rasam; let it boil for few seconds; when foam with bubbles start forming on the surface, reduce flame; add coriander leaves, ground powder, mix well and remove.
- Do seasoning separately and mix with rasam.
- Tasty, aromatic Mysore Rasam is ready. Serve hot with steamed rice.
- While preparing rasam, care should be taken in deciding the quantity of tamarind (some tamarind taste too soar) and red chilli (some chilli taste too hot).