Mysore Rasam | Karnataka style Rasam recipe

Name: Mysore Rasam (Saaru)
Prep time: 15 min
Cook time: 15 min
Yield: 2 to 4 people
Cuisine: South Indian Cuisine
Ingredients: 5 to 6 curry leaves; 1 small tomato; Small lemon size Tamarind; 1½ teaspoon salt; Little jaggery; 2 teaspoon home made rasam powder; ¼ teaspoon turmeric; Handful of cilantro or coriander leaves; water; 1½ teaspoon ghee; Pinch of hing/ asafoetida; ½ teaspoon mustard seeds; 1 teaspoon jeera cumin seeds

Raji

9 years ago

Mysore Rasam (Saaru)

Cuisine South Indian Cuisine

Tools 2 quart sauce pan, Iron Ladle, Oneida 10pc Stainless Steel Induction Ready Dishwasher Safe Cookware Set, Stainless Steel Mini Handi Pressure Cooker, 3.3-Liter

Servings 2 to 4 people

Prep Time 15 minutes

Cook Time 15 minutes

Ingredients

For seasoning:

Instructions

First wash the toor dal thoroughly. Pressure cook the dal in the cooker (2 to 3 whistles) with 1½ cups of water, tomato and turmeric.
Either soak the tamarind or keep the tamarind in the cooker in a small cup with a little water.
Once the cooker has cooled, mash the dal and tomato. transfer it to a pan Add more water, rasam powder, curry leaves, salt, and jaggery to the mashed dal.
Let it boil for 6 to 8 minutes (you see the froth on the top).
Turn off the heat and add chopped cilantro.

Seasoning

Heat the ghee in a ladle, and add hing, mustard seeds and cumin seeds.
When they start popping, turn off the heat and pour it on the rasam.