Mysore Rasam

Ingredients list for Mysore Rasam

• 1/4 cup Split pigeon pea
• 1 Tomato
• 1/4 bunch Fresh coriander leaves
• 10-12 Curry leaves
• 1 lemon size ball Tamarind
• to taste Salt
• 1/4 teaspoon Asafoetida
• 1/4 cup Rose petals
• 1 inch piece Ginger
• 1 tablespoon Gingelly oil
• 6 Whole dry red chillies
• 1/2 teaspoon Peppercorns
• 1 tablespoon Coriander seeds
• 1 1/2 teaspoons Split Bengal gram (chana dal)
• 1/4 cup Coconut,scraped
• 6-8 Curry leaves
• 2 tablespoons Ghee
• 1/2 teaspoon Mustard seeds
• 2 Whole dry red chillies

Method

1. Wash and chop tomato. Clean, wash and chop coriander leaves. Wash curry leaves and pat them dry. Wash and finely shred the rose petals. Boil dal in two cups of water till soft. Mash and reserve along with the water.
2. Soak tamarind in one cup of warm water, remove the pulp, strain and reserve. For the paste, peel, wash and roughly chop ginger. Heat oil and fry the paste ingredients to golden brown, cool and make a smooth paste.
3. Boil the tamarind water with salt, asafoetida and curry leaves, till the tamarind smell goes. Add the chopped tomatoes and simmer till you start getting a good aroma. Add the rose petals to the rasam. Mix the dal and masala paste thoroughly in about one cup of water and pour into the rasam. Simmer till it starts frothing. Sprinkle chopped coriander leaves and simmer for about three to four minutes.
4. Remove from heat. For tempering, wash curry leaves and pat them dry. Heat ghee and add mustard seeds and red chillies broken into two. When the seeds crackle, add curry leaves and add the tempering immediately to the rasam. Cover to trap the aroma. Serve hot.

Nutrition Info