Rasam is a healthy South Indian soup. I have already posted simple rasam, kollu rasam, paruppu rasam, cauliflower rasam and milagu rasam etc. Mysore rasam is yet another rasam which is spicy and yummy.
- 2 tbsp – Red gram / thuvaram paruppu / toor dhal
- 1 no – Tomato (chopped into big chunks)
- 1 no – Tamarind (gooseberry sized)
- Coriander leaves for garnishing
- Salt as needed
- 1 tsp – Oil
- 2 tsp - Bengal Gram / Kadalai paruppu
- 2 tbsp – Coriander seeds
- 1/4 tsp – Peppercorns
- 1 no - Dry red Chilli
- Few curry leaves
- 1 tsp – Oil or ghee
- 1/4 tsp - Mustard Seeds
- 1 no – Dry red chillies
- Curry Leaves few
- 3 pinches – Asafoetida
- Pressure cook red gram along with little turmeric powder till soft and mash it. Keep it aside.
- Heat oil in a pan, add dry red chillies, coriander seeds, bengal gram, curry leaves and roast them until they turn slightly golden brown in color. Allow them to cool and grind them along with peppercorns to a fine powder. Set aside.
- Soak tamarind in 2 cups of water and extract the juice. Take heavy bottomed vessel, add chopped tomatoes and extracted tamarind juice, bring it to boil. Let it boil till the raw smell of tamarind goes.
- Add mashed red gram / toor dhal ( adjust the water level) with enough salt and allow the rasam to boil until frothy. Remove from stove and add the ground rasam powder and mix it well.
- Finally season the rasam with the items given in the list for seasonings. Garnish with coriander leaves and serve hot with white rice.
- You can increase or decrease the dried red chillies according to your spice level.