Mysore Rasam - A special rasam for special occasions. Every rasam is unique in its own way, the uniqueness comes from the rasam powder used.There are different permutations and combinations in making a rasam powder with the ingredients available in our anjarai petti. This rasam is specific to karnataka and will be a part of any tambrahm menu. The addition of copra in the powdered masala makes this rasam special. This rasam is sure to be relished by everyone in the family.
Key Ingredients:
Souring Agents:
Tamarind and Tomatoes - Select ripe ones. Country or bangalore variety or a combination of both can be used. If using country variety reduce the amount of tamarind.
Spices and spice powders - chillies, pepper, turmeric powder are used
Hing - Powdered hing is used.
Lentils - Tuvar dal, chana dal is used.
Oils and fats - Ghee is used. Though coconut oil can be used.
Seeds - Mustard, jeera, coriander are used.
Herbs - Curry and Coriander leaves are used
Coconut - Fresh or dedicated or a dry coconut /kopra may be used.
Salt - White crystal salt is used. Fine sea salt or pink salt can be used
Method:
- Prepare the powder masala.
- Boil tamarind extract with spices, spice powders and blanched tomatoes.
- Add cooked dal , powder masala.
- Season and garnish.
Pre - Preparation:
Prepare thin extract of tamarind by soaking them in a cup of warm water for 15 minutes. Squeeze as many times as possible, extract the juice, discard the pulp.
Equipment used: Blender, saucepan, seasoning pan, frying pan/kadai.
Recipe:
Total - time taken - 30 minutes
No. of servings - 4
1 cup = 200ml
Ingredients:
Tuvar Dal - 1/3 cup
Tomatoes - 4 (medium size)
Tamarind - small lemon size
Turmeric Powder - 1/2 tsp
Green chillies - 2
salt - to taste
To saute, roast and grind:
Ghee - 1 tsp
Coriander seeds - 1 tbsp
Chana dal - 3/4 tsp
Jeera - 3/4 tsp
Pepper - 3/4 tsp
Hing/asafoetida - 1/4 tsp
Coconut - 2 tbsp
Red chillies - 4
Tempering:
Ghee - 1 tsp
Mustard - 1/2 tsp
Jeera - 1/2 tsp
Curry leaves - 1 sprig
Asafoetida - 1/4 tsp
Garnish:
Coriander Leaves.
Directions:
1. Mark 'x' and blanch the tomatoes by putting them in hot water for 5 minutes. Cool. Remove the skin. Mash with your hands.
2.Pressure cook the dal for 2 whistles on high and 1 whistle on low. Allow to cool down.
3. Heat oil or ghee in a frying pan/kadai. Add chana dal, red chillies saute for 10 seconds add coriander seeds, pepper, jeera, hing. when seeds begin to crackle. Switch off the flame. Add coconut. Toss well with the remaining ingredients. Cool Down.
4. Take everything in a blender. Powder little coarsely.
5. Take tamarind extract in a sauce- pan, add turmeric powder, salt, green chillies, mashed tomatoes. Boil till the raw smell disappears.
6. Add the powder, cooked dal. Cook till frothy. Remove from fire.
7. Heat oil or ghee in a seasoning pan add mustard seeds, jeera, hing and curry leaves. When seeds begin to crackle, pour it over the rasam.
Note:
- This rasam can also be prepared without coconut.
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