The freshly roasted and ground spice gives a nice flavor to this rasam. Tomato and tamarind give the tanginess to the rasam. A little sweetener added at the end balances the flavor and makes it tasty.
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Ingredients:
Toor Dal - 1/4 cup Second Tamarind extract - 1 cup + 1/4 cup Water - 2 cup Big Tomato - 1 (around 3/4 cup) Turmeric powder - 1/4 tsp, heaped Hing - generous pinch Coriander leaves - few Ghee - 1/4 tsp
To grind :
coconut oil - 1/4 tsp Coconut - 1/4 cup Coriander seed - 2 tsp channa dal - 1 + 1/2 tsp Pepper - 1/4 tsp Red chilli - 1 Cumin seed - 1/4 tsp
To temper:
Coconut oil - 1 tsp, heaped Mustard seeds - 1/2 tsp cumin seeds - 1/2 tsp Red chilli - 1 Curry leaves - few
How to make Mysore rasam with step-by-step pictures:
Soak dal for 20 minutes in hot water and cook it with turmeric powder for 3 whistles Soak tamarind in hot water and extract the liquid, save the first thick extract for some other cooking use the second extract for rasam In a pan on low heat add coconut oil and add Channa dal, coriander seeds, pepper, and red Chilli, roast till the dal turns golden brown
Add coconut and keep stirring cook for around 1 minute or so till the coconut starts becoming brown. Switch off and grind like a coconut powder
In a pan add ghee, tomatoes, turmeric powder, and salt
Saute the tomatoes till they turn mushy
Add second tamarind extract and water; mix well and boil
Cook at low flame for 12 - 15 minutes or till the tamarind raw goes off When Rasam boils well add the cooked dal, ground coconut, coriander leaves, and jaggery; mix well
Let the rasam everything cook in low flames till the rasam is frothy
Add hing and Switch off
In a separate pan add oil, when oil is hot the ingredients under “to temper” let it splutter. Add it to the rasam
