Mysore Style Avarekalu Rasam Recipe: A Delightful Karnataka Specialty
Mysore Style Avarekalu Rasam is a comforting, aromatic soup hailing from the southern state of Karnataka. Known for its rich flavors and vibrant spices, this rasam is packed with the goodness of avarekalu (also known as lilva beans), tamarind, and a host of aromatic spices. Perfectly balanced with tangy, spicy, and slightly sweet notes, this rasam is best enjoyed with steamed rice, making it an ideal dish for lunch.
Ingredients for Mysore Style Avarekalu Rasam
Here’s what you’ll need to prepare this flavorful Karnataka classic:
| Ingredient | Quantity |
|---|---|
| Avarekalu (Lilva Beans) | 1 cup |
| Tamarind Water | 1 cup |
| Tomatoes (chopped) | 2 |
| Fresh Coconut | 2 teaspoons |
| Jaggery | 1 teaspoon |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Salt | To taste |
| Coriander Seeds (Dhania) | 1 teaspoon |
| Dry Red Chilies | 2 |
| Byadagi Dried Chilies | 1 |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Whole Black Peppercorns | 1/2 teaspoon |
| Mustard Seeds | 1 teaspoon |
| Methi Seeds (Fenugreek Seeds) | 1/2 teaspoon |
| Curry Leaves | 2 sprigs |
| Ghee (Clarified Butter) | For cooking |
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Cuisine: Karnataka
Course: Lunch
Diet: Vegetarian
Step-by-Step Instructions for Mysore Style Avarekalu Rasam
-
Cook the Avarekalu (Lilva Beans):
Begin by pressure cooking the avarekalu (lilva beans) along with 1 cup of water and a pinch of salt. Cook for about 1 whistle, then turn off the heat. Allow the pressure to release naturally before opening the lid. Set the cooked beans aside. -
Roast the Spices for Rasam Masala:
In a small skillet, heat some ghee over low flame. Add the following spices to the skillet: coriander seeds, dry red chilies, byadagi dried chili, cumin seeds, black peppercorns, mustard seeds, and methi seeds (fenugreek seeds). Roast the spices for about 10 minutes until they release a fragrant aroma. Be careful not to burn them. Once roasted, remove from heat and let the spices cool. -
Grind the Spice Mix:
Once the roasted spices have cooled down, grind them into a smooth powder using a mixer grinder. This spice blend will form the base of the rasam’s distinctive flavor. -
Prepare the Ground Paste:
Add fresh coconut and the boiled avarekalu to the ground spice mixture. Blitz everything together into a coarse paste, ensuring that the beans and coconut are well blended with the spices. -
Prepare the Rasam Liquid:
In a saucepan, heat the tamarind water along with chopped tomatoes, green chili, and turmeric powder. Bring the mixture to a boil and let it simmer for about 10 minutes. The tomatoes should soften, and the tamarind should infuse its tangy flavor into the water. -
Combine the Paste with the Rasam Liquid:
Add the ground paste into the simmering tamarind mixture. Stir well to combine the flavors. Add salt and jaggery, adjusting to your personal taste preference. The jaggery balances the tanginess of the tamarind, creating a unique harmony of flavors in the rasam. -
Temper the Rasam:
In a small pan, heat a little ghee or oil. Add mustard seeds and let them crackle. Then, add curry leaves and a pinch of hing (asafoetida). Let it fry for about 10 seconds. Pour this tempering over the boiling rasam for that final touch of flavor. -
Serve Hot:
Stir the rasam well and let it simmer for a few more minutes. Once ready, serve the Mysore Style Avarekalu Rasam hot with steamed rice. Pair it with a side of Cabbage Palya (a dry vegetable curry) and Curd Rice for a traditional Karnataka meal.
Serving Suggestions:
- Serve this rasam with steamed rice for a satisfying meal.
- It pairs wonderfully with side dishes like Cabbage Palya, Carrot Kosambari, or Curd Rice, which complement the tangy and spicy flavor of the rasam.
Pro Tips for Perfect Rasam:
- Adjust the spice level according to your preference. The Byadagi dried chilies lend a mild heat, but you can increase or decrease the amount of red chilies to suit your taste.
- Jaggery is essential to balance the tanginess of the tamarind and bring a subtle sweetness to the dish. If you don’t have jaggery, a small amount of brown sugar can be used as a substitute.
- If you like your rasam with a bit of texture, you can grind the spice mixture slightly coarser for a chunkier version.
Nutritional Information (Per Serving):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 120 kcal |
| Carbohydrates | 25 g |
| Protein | 6 g |
| Fat | 2 g |
| Fiber | 6 g |
| Sodium | 380 mg |
| Sugar | 3 g |
This Mysore Style Avarekalu Rasam offers a comforting and hearty flavor profile, filled with healthy ingredients such as avarekalu (lilva beans) and coconut. It’s a nutritious vegetarian dish that can be enjoyed as a light soup or a fulfilling meal when paired with rice. With its vibrant and aromatic qualities, this rasam makes an excellent addition to any South Indian lunch spread!
