In the typical South Indian meal, steamed rice- which forms an integral part of the meal- is served with various accompaniments like sambar, dal, rasam and curds.
Typically rasam is made with vegetables, tamarind extract and spices, and served as an accompaniment to steamed rice. There are many types of rasams/saarus.
Elsewhere in this blog, you will find recipes for rasams/saarus, such as:-
Today's recipe is for an aromatic rasam from Mysore. I have adapted this from Mysore Rasam by Nithya Anantham in Archana's Kitchen.
As I had cooked thuar dal readily available, this saved time for me. If you don't have cooked dal ready, you will have to wash and pressure cook the thuar dal in adequate water for 2-3 whistles and then mash it.
The freshly ground rasam powder made with spices enhances the flavor of this rasam which we enjoyed with hot steamed rice and pappadams.
- Cooked & Mashed Thuar Dal, 1/2 cup
- Tomatoes, 2
- Tamarind, size of a lemon,
- Jaggery, 2 tsp or to taste
- Salt, to taste
- Coriander Leaves, finely chopped, 1 tbsp - for garnish
Roast & Grind To Make The Rasam Powder:-
- Chana Dal, 2 tsp
- Coriander Seeds, 2 tsp
- Cumin Seeds, 1/2 tsp
- Black Pepper Powder, 1/2 tsp
- Byadgi Dry Red Chillies, 2
- Coconut Gratings, 1/4 cup
For The Seasoning:-
- Mustard Seeds, 1 tsp
- Asafoetida, 1/8 tsp
- Curry Leaves, a sprig
- Ghee, 2 tsp
Soak the tamarind in a cup of warm water for about 10-15 minutes and extract the pulp
Roughly chop the tomatoes
Heat a little ghee in a pan and roast the ingredients listed under Rasam Powder until the chana dal changes colour and the spices give off an aroma
Once the spices are roasted add the coconut gratings and fry for a few minutes till the coconut gratings become a little golden
Allow this to cool and transfer to a small mixer jar and grind to a fine powder. Keep the rasam powder aside.
Take the cooked and mashed thuar dal in a vessel, add the chopped tomatoes and the tamarind extract along with 2 cups of water, mix well and cook stirring from time to time till the tomatoes become soft and mushy
To this add the freshly ground rasam powder, salt to taste, jaggery and mix well
Check that you have got the desired consistency and bring to a boil
Switch off the gas
In a seasoning pan, heat ghee and when it becomes hot add the mustard seeds and when they splutter add the asafoetida and the curry leaves and sauté for a few seconds
Pour this seasoning on to the Mysore Rasam
Lastly, garnish with the finely chopped coriander leaves
Serve the Mysore Rasam with hot steamed rice, pappadam etc
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