Mysore Rasam | Second Method

Mysore Rasam

This is our second version of Mysore Rasam from Meenakshi Ammal. It varies slightly from the first version, but as we know with Indian cooking small changes can make significant taste differences.

Mysore Rasam is similar to Kottu (Plain) Rasam, in that it includes toor dal to give the rasam a beautiful silky texture. It also uses the water from cooking the dal to round out the flavours. It is also rather like Plain Dal Rasam with different spices. And in this recipe, rasam powder is not used, rather the spices are sauteed and ground while the toor dal cooks.

You might also be interested in reading about the difference between Rasam and Sambar.

Similar recipes include Eggplant Rasam, Easy Tomato Rasam, Cumquat Rasam, Spicy Tomato and Dal Soup, and Pepper Rasam.

Browse all of our Rasam recipes, and all of our Indian dishes. Our Indian Essentials are here. Or take some time to browse our Late Spring recipes.

Mysore Rasam

Mysore Rasam | Second Method

Source : adapted from Meenakshi Ammal’s Cook and See Part 1
Cuisine: Indian
Prep time: 5 mins + 30 – 40 mins to cook the dal
Cooking time: 10 mins
Serves: 4 – 6 people, depending how you use it

0.5 cup toor dal
tamarind – a lime sized piece, or use tamarind paste
1.5 tspn salt
a pinch asafoetida
few curry leaves
a few green coriander leaves

spice paste
1 Tblspn coriander seeds
1.5 tspns Bengal gram dal (channa dal)
6 Indian dried red chillies (or to taste)
5 – 6 black pepper corns
2 tspn ghee or Indian sesame oil

tspn ghee with 1 tspn Indian sesame oil
1 tspn black mustard seeds
1 – 2 Indian dried red chillies, broken in half
1 stalk curry leaves (8 – 10 leaves)

Cook the toor dal in  water until very soft.

To make the spice paste, saute the coriander seeds, peppercorns, channa dal and dried red chillies in 2 tspn ghee. Add a little water to help make a paste, if necessary.

Make 2 cups of tamarind water and place in a saucepan. To this, add salt, asafoetida and curry leaves. Cover the saucepan and bring to the boil and simmer for 10 mins.

Add the spice paste and bring back to the boil. Add the dal and its cooking water  to the rasam and make the quantity of rasam up to at least 4 cups with water, if necessary. Bring back to the boil. When it froths, remove from the heat..

Make a tadka of the mustard seeds, chillies and curry leaves in the ghee and oil mix, and add to the rasam. Garnish with coriander leaves.

Recipe Notes
Tomatoes can be added to the tamarind water. If tomatoes are used, the amount of tamarind can be reduced accordingly. Puree the tomatoes before adding for a smooth rasam. Once the tomatoes have been added, simmer for 10 mins to cook them, before adding the dal.

Add some coconut to the spice paste (toast it before grinding) if you are going to use the rasam that day. It doesn’t keep so well if making enough rasam for 2 or 3 days.

If you have dried roses or some organic (non-sprayed) roses – pluck out the petals and wash well – put them into the rasam a little before adding the dal. This will give the rasam a delightful scent of rose water.





Author: Ganga108

Heat in the Kitchen, Cooking with Spirit. Temple junkie, temple builder, temple cleaner. Lover of life, people, cultures, travel. Champion of growth, change and awareness. Taker of photos. Passionate about family. Happy.

Welcome! I hope you are enjoying what you see here. Thank you so much for your comment and your thoughts.

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s