Blogging Marathon #60: Week 3/ Day 3

Theme: Regional Specials

Dish: Mysore Rasam

For the last day of Blogging marathon, I made another comforting dish from Mysore. I actually made this couple of months ago from ‘Dakshin‘ by Chandra Padmanabhan and I fell in love with all the flavors that went into this.


I don’t usually make spice powders at home. MTR brand is one of my favorites and I buy their rasam, sambar and garam masalas. But I had to make an exception for this recipe and it definitely made a big difference. Fresh homemade masalas give so much flavor to the dish, I have to make an effort to make more fresh masalas going forward. That masala recipe is coming up very soon.

After looking at other Mysore Rasam recipes online, I’m not really sure if this is an authentic recipe because the other recipes did not have coconut milk added. But I think coconut milk adds a nice counterbalance to the tangy and spicy rasam. 

I have made this rasam many times and it has been liked by both kids and adults. It has become one of my favorite dish too.

Mysore Rasam
Mysore Rasam
Yum
Print Recipe
Hearty and comforting lentil soup made with homemade spice powder.
Servings Prep Time
46 serving 10 minutes
Cook Time
30 minutes
Servings Prep Time
46 serving 10 minutes
Cook Time
30 minutes
Mysore Rasam
Mysore Rasam
Yum
Print Recipe
Hearty and comforting lentil soup made with homemade spice powder.
Servings Prep Time
46 serving 10 minutes
Cook Time
30 minutes
Servings Prep Time
46 serving 10 minutes
Cook Time
30 minutes
Ingredients
  • ½ cup Toor dal
  • 1 tbsp Tamarind paste
  • 2 Tomatoes Medium , chopped
  • 3 tsps Mysore Rasam powder (recipe coming soon)
  • 2 tbsps Jaggery , grated or powdered
  • ¼ tsp Turmeric
  • 1 tbsp Ghee
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • 1 red chili Dry , halved
  • ½ tsp Asafoetida
  • 8 ~ 10 Curry leaves
  • ½ cup Coconut Milk
Servings: serving
Instructions
  1. Pressure cook toor dal until very tender and set aside.
  2. Heat ghee in a saucepan, add mustard seeds, cumin seeds, dry red chili, asafoetida and curry leaves, once the seeds start to splutter, add the tomatoes, tamarind paste, Mysore rasam powder, jaggery, turmeric and salt.
  3. Simmer on low heat for 15~20 minutes till tomatoes are mushy.
  4. Add the cooked dal and simmer for another 5 minutes for the flavors to blend.
  5. Turn off the heat and stir in coconut milk and chopped cilantro. Serve with steamed rice.
Recipe Notes

Lets check out what my fellow marathoners have cooked today for BM# 60.

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0 thoughts on “Mysore Rasam”

  1. great job on the mysore series, Pavani ! u definitely nailed all of them 🙂 this rasam is soooo reminding me of mom 🙂

  2. Rasam is a must dishin our home specially in winter. I really liked this version of rasam though the addition of coconut is very new to me. Got to try this one soon.

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