MYSORE RASAM RECIPE

    
     I have only tried once mysore rasam from a cookbook when I started learning cooking. And it came out terrible. I thought that is how that rasam tastes. When ever I eat out in restaurants and have rasam with coconut, I always liked it and wondered what the recipe could be. But after few years only I realised its mysore rasam and it is supposed to taste great! When Jeyashri posted her Mysore rasam recipe, I immediately told her she has to make it for me when ever I go for lunch to her home. Well I have few recipes like that, I tell her she has to make for me and got lucky to taste too. I know she is a great cook, so I never miss chance to take advantage of a friend who is a great cook / also she being a food blogger, its very easy to demand her the recipes as she posts.
     So when we planned,planned planned and at last met for lunch at my home, we had a mini potluck. Yeah, you are right, potluck for 3 of us – me, Jey and Nags. I made arachuvitta sambar(with avarakkai), medhu vadai and carrot beans poriyal. Jey bought this mysore rasam. Nags bought eggless  lemony cake with chocolate frosting which me and Aj loved a lot. So we had a great time with lots of chatting and then a lunch break then again lots of chatting…until we said bye…actually until the lift doors closed…. And coming to the rasam she bought, it was so so flavourful and I decided to try that myself soon. Tried it and came out very well. Now I can make it very often too. I dint made any major changes but only a bit in method here and there to my convenience.

Ingredients (serves 4)

Toor dal	1/4 cup heaped
Tamarind	small gooseberry sized
Tomato	1
Salt	2 & 1/2 tsp
Sugar	1/4 tsp
Turmeric	1/4 tsp
Rasam powder	1 tsp
Coriander leaves, chopped	1 tblsp

To Roast & grind to powder

Channa dal	1 tblsp
Coriander seeds	1 tblsp
Pepper	1 tsp
Jeera	1 tsp
Grated coconut	3 – 4 tblsp

To temper

Ghee	1 -2  tsp
Mustard	1 tsp
Curry leaves	1 sprig

 

Method

Heat kadai and roast channa dal, coriander seeds, pepper and jeera(add lastly) until golden, then add coconut and fry until it dries. Powder it once it cools down. Meanwhile pressure cook dal keep aside. Heat kadai again with ghee and temper with mustard, curry leaves. Add chopped tomatoes, salt and fry till mushy. Extract tamarind juice, pour it to the kadai and add enough water,dal,rasam powder, turmeric and the fresh ground rasam powder and mix well. Add coriander leaves and let it boil for 3 minutes or until frothy and nice aroma wafts.

     Serve hot with appalam, rice and the evergreen combo potato curry. The potato curry in the backdrop is my next post! . Can anything beat his combo?

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