Mysore Rasam Recipe with Srivarahafoods Mysore Rasam Powder
Mysorerasam is a beloved South Indian dish renowned for its rich flavor and aromaticspices. It's a traditional soup-like preparation bursting with tangy, spicy,and savory notes, making it a perfect accompaniment to rice or as a starter ina South Indian meal.
Servings: 4 People
Equipment
- 1 Pressure Cooker
- 1 Large Pot or Kadai
- 1 Small Pan
- 1 Ladle
- 1 Knife and Cutting Board
- 1 Strainer
- 1 Measuring Cups and Spoons
Ingredients
- 50 grams Toor Dal
- 30 grams Tamarind
- 2 nos Medium Tomatoes
- 50 grms Blended Coconut
- 1 small Jaggery
- 1/4 teaspoon Turmeric Powder
- 1 1/2 tbsp Srivarahafoods Mysore Rasam Powder
- 1 Pinch Asafoetida
- Salt to taste
For the Tempering:
- 3 tablespoons Oil or Ghee
- 1 teaspoon Mustard Seeds
- 1 teaspoon Cumin
- 2 Dried Red Chilies
- Few Curry Leaves
For Garnish:
- Freshly Chopped Coriander Leaves
Instructions
Cook the Dal:
- Wash the toor dal thoroughly and pressure cook it with 1.5 cups of water and a pinch of turmeric powder until soft and mushy.
- Mash the cooked dal and set it aside.
Prepare Tamarind Extract:
- Soak the tamarind in 1/2 cup of warm water for about 15 minutes.
- Extract the juice and discard the pulp.
Prepare the Rasam:
- In a large pan or pot Add turmeric powder, Srivarahafoods Mysore Rasam Powder, Asafoetida and salt to the Tamarind water. Add the chopped tomatoes to it . Mix well.
- Allow the mixture to cook for about 15 minutes until the tomatoes are tender and the raw smell of tamarind disappears. Add water as needed to maintain the desired consistency.
- Add the mashed dal to the cooked tomato mixture. Stir well and let it simmer for another 5-10 minutes. Adjust the consistency by adding more water if needed, and check for salt.
- Add blended coconut and small quantity of Jaggery for Taste Enhancement
Prepare Tempering:
- In a small pan, heat oil or ghee. Add mustard seeds and Cumin. let them splutter.
- Then add dried red chilies, and curry leaves. Fry for a few seconds until fragrant.
Combine and Serve:
- Pour the tempering over the simmering Mysore rasam and mix well.
- Garnish with freshly chopped coriander leaves.
- Serve hot with rice or enjoy as a comforting soup.
Video
Notes
Cooking Tips:
- Select ripe and flavorful tomatoes for the best taste.
- Adjust the amount of tamarind for balanced sourness.
- Blend or finely chop tomatoes for desired texture.
- Toast spices before adding for enhanced flavor.
- Control spiciness with Srivarahafoods Mysore Rasam Powder.
- Use tempering for added aroma and flavor.
- Simmer rasam for optimal flavor development.
- Garnish with fresh coriander leaves for a vibrant touch.
- Allow rasam to rest before serving for flavor infusion.