Mysore Rasam

With this 21 day lock down all over the country, many parents are finding it difficult to convince their kids to stay at home.  We must appreciate all the parents who have engaged their kids in various activities!

I too have these challenges with my daughter Ria who has been complaining about the situation.  We asked her to listen to PM Narendra Modiji’s address to the nation and also showed her various news that’s been happening around the world… she has now got used to the lock down and I can now see her hidden talents blossom since past few days.  

I used to be very bad at painting and drawing but both my daughter and son have made few sketches in the past few days. They have been engaged in music, meditation and during the day they have been helping me with the household work.  Blessed to have such kids :)

Due to lock down, I have been trying to use up all the stocked grocery for this month and have been cooking more of pulses for lunch / dinner…. Recently I made Mysore Rasam which was very delicious to have with steaming hot rice, papadam and pickle.  The difference in the normal Rasam and this special Mysore Rasam is that the spice is ground with coconut and then cooked in tamarind and dal mixture.

So let’s start cooking!!   Do share your comments and feedback with me.  Do share the recipe with your friends and family as Sharing is Caring!

Ingredients:

For Grinding…

1 tsp – Chana Dal (Split Bengal Gram Dal)

1 tsp – Coriander Seeds

1 tsp – Peppercorns

2 to 3 Red Chillies (adjust this as per your taste)

2 tbsp – Grated fresh coconut

1 tsp Ghee for frying the above ingredients

Key Ingredients:

¼ cup Toor Dal (to be cooked)

Lemon sized Tamarind (soak in water)

Salt to taste

1 pinch Asafetodia (hing powder)

1 pinch Turmeric powder

1 tbsp Coriander leaves

Water as required

For tempering :

1 tsp Mustard Seeds

1 tsp Ghee

1 tsp Cumin Seeds

1 sprig curry leaves

1 Red Chilli

Method :

Soak Tamarind in water and extract the juice.  Pressure cook the dal well..mash and keep aside.  Keep a pan and add ghee into it .  When hot low the flame and add in the ingredients under grinding and fry well till the colour changes of the dal and there will be nice aroma.  Ensure the ingredients are not burnt.  Once this mixture is cooled transfer to mixer jar and add in the grated coconut and pour some water and grind this to a fine taste.

In a vessel add the tamarind extract and some turmeric powder and hing powder and allow this mixture to boil well till the raw smell of tamarind goes off.  Add in the mashed dal and mix well.  When this mixture is boiled well, add in the ground masala and salt and stir this well.  Adjust the consistency of the Rasam by adding the required amount of water.   Let this boil well till you see froth on top of the Rasam.

Now you may add all ingredients under tempering in hot ghee and saute for few seconds.  Transfer this to the Rasam.  Garnish with Coriander leaves and serve with steaming hot rice, pickle and pappadam.

Enjoy!!