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.
Mysore Rasam | Second Method
Source : adapted from Meenakshi Ammal’s Cook and See Part 1
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
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
1 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.
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.