Mysore Rasam Recipe: A Delightful South Indian Comfort Dish
Mysore Rasam is a flavorful and aromatic soup from the South Indian state of Karnataka. Known for its unique blend of spices and tangy tamarind base, this rasam is a perfect dish to enjoy with steamed rice for a comforting meal. With its rich, spiced aroma and light yet satisfying taste, Mysore Rasam is both nutritious and delicious, making it a great addition to any vegetarian meal.
Servings: 4
Cuisine: South Indian
Course: Lunch
Diet: Vegetarian
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Ingredients
| Ingredient | Quantity |
|---|---|
| Arhar Dal (Split Toor Dal) | 1/2 cup, cooked |
| Tomatoes | 2, roughly chopped |
| Tamarind | 20 grams (lemon-sized piece) |
| Jaggery | 1 teaspoon |
| Green Chilli | 1, slit |
| Curry Leaves | 1 sprig |
| Coriander Leaves (Dhania) | 2 sprigs, finely chopped |
| Mustard Seeds | 1 teaspoon |
| Asafoetida (Hing) | 1/4 teaspoon |
| Ghee | 2 teaspoons |
| Salt | To taste |
| Chana Dal (Bengal Gram Dal) | 2 teaspoons |
| Coriander Seeds (Dhania) | 2 teaspoons |
| Cumin Seeds (Jeera) | 1/2 teaspoon |
| Black Pepper Powder | 1/2 teaspoon |
| Kashmiri Dry Red Chillies | 2 |
| Fresh Coconut (Grated) | 1/4 cup |
Instructions
1. Cook the Arhar Dal (Toor Dal)
- Start by washing the Arhar dal (split toor dal) thoroughly.
- Pressure cook the dal for about 3 whistles. Let the pressure release naturally. Once cooled, mash the dal lightly and set it aside for later use.
2. Extract Tamarind Pulp
- In a small bowl, soak the tamarind in lukewarm water.
- Once softened, extract 1 cup of tamarind pulp. Set aside for later use.
3. Prepare the Mysore Rasam Powder
- Dry roast the following ingredients in a pan over low heat: chana dal, coriander seeds, cumin seeds, black pepper powder, and Kashmiri dry red chillies.
- Keep stirring until the chana dal turns golden and the spices release their aromatic oils.
- Add the grated coconut to the pan and continue roasting for another 2β3 minutes, until the coconut begins to brown slightly.
- Let this mixture cool down, and then grind it into a fine powder using a mixer grinder. Set aside.
4. Cook the Rasam Base
- In a saucepan, add the mashed Arhar dal, tamarind pulp, chopped tomatoes, slit green chilli, and 2 cups of water.
- Let the mixture simmer on medium heat until the tomatoes soften and become mushy, about 5 minutes.
5. Add the Rasam Powder and Seasoning
- Stir in the freshly prepared rasam powder, jaggery, and salt.
- Bring the mixture to a rolling boil and then lower the heat, allowing the flavors to meld together.
- Once the rasam reaches a boil, switch off the heat.
6. Prepare the Tadka (Tempering)
- In a small pan, heat the ghee.
- Add the mustard seeds, asafoetida, and curry leaves to the hot ghee.
- Once the mustard seeds begin to sputter, pour this hot tempering over the prepared rasam.
- Stir gently to combine.
7. Garnish and Serve
- Garnish the rasam with freshly chopped coriander leaves.
- Serve hot with steamed rice, beetroot palya (stir-fried beetroot), a fresh salad, and crispy papad for a wholesome and delicious Karnataka-style meal.
Tips for Perfect Mysore Rasam:
- Dal Consistency: The dal should be mashed lightly so that it mixes well with the tamarind and spices, giving the rasam its signature texture.
- Adjust the Spice: If you prefer a milder version, reduce the number of red chillies and black pepper powder.
- Coconut: Fresh coconut adds a unique flavor to the rasam, but if unavailable, you can substitute it with desiccated coconut.
- Tanginess: Tamarind is essential for the tangy base of Mysore Rasam. Ensure you extract enough pulp to achieve the perfect balance of sourness.
Serving Suggestions:
- Mysore Rasam is best enjoyed with a bowl of steamed rice, making it a staple in any South Indian meal.
- Complement it with sides like beetroot palya, kootu (a vegetable stew), and papad for a satisfying and balanced meal.
Nutritional Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | 90 kcal |
| Protein | 4g |
| Carbohydrates | 17g |
| Fiber | 5g |
| Fat | 2g |
| Sodium | 500 mg |
| Potassium | 400 mg |
| Vitamin C | 25 mg |
This Mysore Rasam recipe not only offers great taste but also packs in nutritional benefits, especially from the tamarind and spices, which are known for their digestive and anti-inflammatory properties.
Conclusion:
Mysore Rasam is a heartwarming dish that delivers a perfect balance of spices, tanginess, and sweetness. Whether you’re looking for a comforting lunch or a flavorful accompaniment to rice, this dish is sure to satisfy. Itβs quick, easy, and rich in flavor β a true testament to the culinary expertise of Karnataka. Enjoy it with your loved ones for a delightful and aromatic meal!
