The season is mild rainy days and chilly nights, a steaming hot food with a few pakodas is ideal, isn’t it? Today, I have a rasam recipe for you.

What is rasam?

Rasam is a lentil based, thin soup like accompaniment served with hot steamed rice. It is popular in South India mainly in the states of Karnataka, Tamilnadu and Andhra Pradesh.

What are the different variety of rasam that one can make?

There are many variety of rasam that one can relish. Pepper rasam, tomato rasam, saaru, neer saaru, lemon rasam, andhra rasam, mysore rasam are a few variety of rasam that one can prepare.

What is the difference between Rasam and Sambar?

Rasam and Sambar are siblings from South India. Rasam is thinner in consistency and usually served with steamed rice. Sambar is slightly thicker than rasam and has different vegetables in it, onion may or may not be added. It is not only served with rice but also idly, dosa and vada.

What is Mysore Rasam?

Mysore Rasam as the name suggests, hails from the sate of Karnataka. It is also known as Arachuvitta Rasam. It is a rasam made using fresh spice mix and coconut. It is flavoursome. Let’s get to the recipe of it.

Ingredients:

• 1 cup tur dal
• 2 tomato
• 1/2 teaspoon mustard
• 1/4 teaspoon turmeric powder
• a small lemon size ball of tamarind
• 1 teaspoon ghee

For the rasam mix:

• 1 tablespoon bengal gram
• 1 tablespoon coriander seed
• 1/2 teaspoon cumin
• 1/2 teaspoon pepper
• 1/4 teaspoon methi
• 5 dry red chilli
• 2 tablespoon fresh coconut

For the seasoning:

• 2 teaspoon ghee
• 1/2 teaspoon mustard seed
• 1/4 teaspoon asafoetida
• 1/4 teaspoon turmeric powder
• 1/4 teaspoon cumin
• 1 red chilly
• curry leaves

Method:

1. Wash the tur dal, add two cups of water and cook it in pressure cooker for three whistles. The dal should be smoothly cooked.
2. Soak the tamarind in water.
3. Make tomato puree, keep it aside.
4. Take a pan, add a teaspoon of ghee and roast all the ingredients except coconut under “For the rasam mix” for two to three minutes. Put the coconut in the end and roast for another minute. When it is completely cool, grind them together.
5. Extract the tamarind pulp. Mix it with tomato puree, put it to boil, the raw smell of the tomatoes should go.
6. Put the ground rasam mix, jaggery, and salt into it. Mix the cooked dal well and put it along with other ingredients. Add three cups of water.
7. Make seasoning, heat ghee in a pan. Add mustard seeds, as it splutters, put cumin, asafoetida, turmeric powder, red chilly and curry leaves. Pour it over the rasam
8. Once the rasam boils, it is done.
9. Serve hot with rice.

Pin it for later:

I am sharing this with the Facebook group, “Food for Feast” where like minded bloggers decide a theme to blog every month. The theme for September was “Satvik Recipe”. Satvik food is that food that can be offered to God and does not contain onion and garlic in it.

I am also sending this post MLLA 131 hosted by Sasmita of First Timer Cook . It is a monthly event started by Susan and now hosted by Lisa of Lisa’s Kitchen.

If you have liked this post, do leave a comment below. If you ever make it, do take a picture and post it on Facebook by tagging @evergreendishes or on Instagram by tagging @foodiejayashree.

Subscribe to get a book of handyhints for free !