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Mysore rasam

Rasam is a traditional South Indian soup. It goes very well with hot rice but it's also nice on its own.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 40 minutes
Cuisine: Indian
Calories: 1234
Ingredients Method

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

Method
 

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