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    Home » easy » Mysore Rasam

    Mysore Rasam

    Published: Jan 19, 2016 · Modified: Dec 12, 2019 by Pavani · Leave a Comment

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    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

    Hearty and comforting lentil soup made with homemade spice powder.
    Author: Pavani
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    Prep Time: 10 mins
    Cook Time: 30 mins
    Total Time: 40 mins
    Course: soups stews
    Cuisine: karnataka
    Servings: 46 serving

    Ingredients

    • ½ cup Toor dal
    • 1 tbsp Tamarind paste
    • 2 Tomatoes Medium , chopped
    • 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

    Instructions

    • Pressure cook toor dal until very tender and set aside.
    • 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.
    • Simmer on low heat for 15~20 minutes till tomatoes are mushy.
    • Add the cooked dal and simmer for another 5 minutes for the flavors to blend.
    • Turn off the heat and stir in coconut milk and chopped cilantro. Serve with steamed rice.

    Notes

    Lets check out what my fellow marathoners have cooked today for BM# 60.
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

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    Reader Interactions

    Comments

    1. Kalyani

      January 20, 2016 at 4:22 am

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

      Reply
    2. Annu Swamy

      January 20, 2016 at 10:00 am

      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.

      Reply
    3. Hiba abbas

      January 20, 2016 at 12:17 pm

      As your clicks ,your recipes are wonderful .

      Reply
    4. Suma Gandlur

      January 21, 2016 at 10:52 pm

      The coconut milk definitely adds a layer of flavor to this rasam.

      Reply
    5. Sapana Behl

      January 22, 2016 at 2:13 am

      Mysore rasam looks very comforting and delicious.

      Reply
    6. Priya Suresh

      January 24, 2016 at 2:31 pm

      Wat a comforting food, who can resist to this flavourful rasam..delicious.

      Reply
    7. Harini-Jaya Rupanagudi

      January 29, 2016 at 5:29 pm

      A very popular rasam at my mom's place. Love the flavor.

      Reply
    8. Gayathri's Cook Spot

      January 30, 2016 at 3:55 am

      Yes, the home made masala powders give a great flavour to the dish. Love the rasam and your snaps too..

      Reply
    9. Global Tastes & Travels Inc.

      February 03, 2016 at 4:29 am

      with homemade masala, this rasam must have tasted awesome

      Reply
    10. Global Tastes & Travels Inc.

      February 03, 2016 at 4:29 am

      with homemade masala, this rasam must have tasted awesome

      Reply

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