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Monday, December 20, 2010

MYSORE RASAM

The taste and aroma of this rasam is exotic, aromatic and unbeatable. I prefer to drink this hot rasam in a glass, as it is, like a soup.

NOTE: Some add coconut while frying & grinding the ingredients. But I don't as it will get rotten soon.

INGREDIENTS:


Toor dhal - 1 tablespoon
Tamarind - a small ball half the size of a lemon
Tomato - 1 big
Hing
Salt

To be fried in oil and ground to a coarse powder or paste:

Toor dhal - 1 tablespoon
Pepper - 1/2 tsp.
Dry red chillies - 1 or 2
Corinder seeds - 2 tablespoons
Cumin seeds - 2 tsps.
Oil - 1 tsp.

To temper:

Mustard seeds - 1/2 tsp.
Dry red chilliy - 1 (whole)
Curry leaves - a sprig
Ghee - 1/2 tsp.

To garnish:

Coriander leaves - few

METHOD:

Pressure cook toor dhal, mash it and keep aside. Extract pulp from tamarind. Fry the ingredients given in "To fry in oil" and grind it to a paste or coarsely powder it. Keep it ready.

Puree a tomato. In a utensil, add pureed tomato, tamarind pulp (you can also add tamarind as it is), salt and hing. Add half a cup of water and bring it to a boil till the raw smell of the tamarind is diffused. Now add mashed dhal, ground paste, and mix well. Boil for just two minutes. Add three more cups of water and boil till frothy. Turn off the stove.

In a kadai, heat ghee, temper with the given ingredients. Pour it over the rasam and garnish with chopped coriander leaves. Your spicy, tangy mysore rasam is ready.

39 comments :

  1. Mmmmm whats special every where mysore rasam... I too love drinking in glass... yummy!!!

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  2. Mysore Rasam is my favorite Rasam.Super tasty and very yummy..

    Gayu
    http://ensamayalarangam.blogspot.com

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  3. Looks so tempting and perfect for winter...
    Kurinji

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  4. The rasam looks very tempting and comforting shanti. Just yummy :)

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  5. Wow - we both made Mysore rasam..paaringa Maami..adhan connection! LOL!

    I like your version too without coconut. I can smell the heavenly flavors in the picture!

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  6. Delicious,flavorful and very comforting rasam....I can smell the aroma here....very tempting.

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  7. Hey,

    Rasam looks yummy and inviting akka...:)

    Dr.Sameena@

    http://www.myeasytocookrecipes.blogspot.com

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  8. How sweet...this week yo and anu have posted mysore rasam and y ou are also tempting me to make it...somehow i have seen coconut in the mysore rasam made by my relative...I wonder why??
    I guess ill make this tomorrow.

    Shobha

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  9. Ya, Shobha and Anu, some add coconut while frying & grinding the ingredients.But I don't as it will get rotten soon. I have now edited the post with a note in the beginning.

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  10. Yummy mysore rasam..slurp..slurp..:)

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  11. Looks very delicious. I add coconut too.

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  12. I add little bit of coconut while roasting the ingredients...
    This bowl of rasama is perfect for the cold evenings here

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  13. Very inviting and comforting rasam, yenna antha full rasam vesseloda venume:p..

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  14. hmmmmmmmmmm! lovely hot hot mysore rasam my favourite and I am drooling.

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  15. I love Mysore Rasam served in marriages here. thanks for the recipe.

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  16. very comforting and delicious rasam....

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  17. Bookmarked!!! looks so perfect and yummy!!

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  18. Yummy reicipe.. thanks for sharing !!

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  19. Wow...hot rice and mango pickle with this would go super :)

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  20. Yummy rasam ! Perfect for the cold weather.

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  21. Dear Shanti
    Wao,,,Mysore Rasam is made like this!! I had no idea . I dont think I will be able to make it..I will stick to simple Tamil version for the time being ...
    Have a nice week

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  22. Great for this season, I always thought difference between Tamil rasam and Mysore rasam is the adding of coconut while frying ingredients for rasam powder.Please correct me if I am wrong.And is curry leaves also added while frying?

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  23. That is a lovely rasam... tempting..

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  24. wow, looks delicious, thanks for sharing

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  25. Thats a beautiful Click Shanthi...Ur Rasam looks tempting and apt for this cold weather here. Wishing you and your family Merry christmas and a happy new year.

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  26. சாந்தி மாமி! நார்மல் ரசத்துக்கும் மைசூர் ரசத்துக்கும் என்ன வித்தியாசம் சொல்லுங்கோ பாப்போம்!..:)

    அன்புடன்,
    தக்குடு

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  27. Just made this. Came out very well! The aroma of freshly ground powder was worth the effort. I usually use ready-made powder. Thanks.

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  28. Wow...Wow...Wow!!! Traditional authentic taste. First time made rasam without using rasam powder. :) fantastic taste!!!! Kudos to Mami!

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  29. How much millilitres of tamarind water and fresh water should I add to this rasam? Do you have to add all the ground powder/paste?

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  30. 1 indian cup measures approximately 150 ml of water.

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