Name: Mysore rasam
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 big tomatoes; Small lemon size tamarind ( soaked in water); Pinch of turmeric powder; One sprig of curry leaves; 2 Tbsp finely chopped coriander leaves; Salt to taste; Rasam powder:; 2 tsp coriander seeds; ½ tsp black pepper; ½ tsp cumin seeds; 2-3 garlic pods; 1 tsp bengal gram; 1 Tbsp grated coconut; For seasoning:; 1 tsp ghee; ½ tsp mustard seeds; ½ tsp fenugreek seeds; A pinch of asafetida

Mysore rasam

14 Jul 2017

by Deepthi (in memoriam)

Prep Time

10 minutes

Cook Time

30 minutes

Total Time

40 minutes

Background

Rasam is a traditional South Indian soup. It goes very well with hot rice but it's also nice on its own.

Ingredients

2 big tomatoes
Small lemon size tamarind ( soaked in water)
Pinch of turmeric powder
One sprig of curry leaves
2 Tbsp finely chopped coriander leaves
Salt to taste
Rasam powder:
2 tsp coriander seeds
½ tsp black pepper
½ tsp cumin seeds
2-3 garlic pods
1 tsp bengal gram
1 Tbsp grated coconut
For seasoning:
1 tsp ghee
½ tsp mustard seeds
½ tsp fenugreek seeds
A pinch of asafetida

Instructions

Extract the juice of soaked tamarind and discard the pulp.
Ground the ingredients mentioned under rasam powder to a fine powder.
Take tamarind extract , add chopped tomatoes, curry leaves turmeric powder and salt as
needed.
Add one cup of water and boil on low heat until it reduces and the raw flavor of the tamarind goes.
Add the ground rasam powder. Switch off when it becomes frothy.
Heat a teaspoon of ghee. Add mustard, fenugreek seeds, asafetida and curry leaves.
When it splutters, pour it over the rasam.
Garnish with coriander leaves and serve hot with steamed rice.