Mysore Rasam is an aromatic dish made with freshly roasted and ground spice powder and this light dish makes a wonderful lunch or dinner meal.
Though the name goes as Mysore Rasam, I am not sure of the connection between the Indian State of Mysore in Karnataka and this rasam. While there are many rasams, which is a thin, liquid dish made with a mix of different ingredients, whether it really does have a connection with the names, I am never sure.
I say this because Amma said her mother used to make this Rasam and she also continued making this for a long time. I don’t remember having this before as we only make Cumin Pepper Rasam and our rasam is a mishmash of so many varieties.
While one can say they make Tomato Rasam, Garlic Rasam, Dal Rasam etc, we add all these to our rasam and make it one version. Our Rasam powder for Jeelakarra miriyala Rasam is very simple one. I have another Rasam Powder shared, which I make occasionally. This may be of the reasons why I have just few of the Rasam Varieties shared.
I remember making/eating Rasam only after my twins were born. While Rasam is an integral part of our everyday lunch meal, I don’t actually remember eating it much while growing up. So when Amma said she remembered this rasam that she stopped making it, I asked her to make it again when we make non veg and the vegetarians can enjoy this rasam.
So one of the Sundays some weeks back, when Hubby Dear was traveling and it was just me and Amma for the Vegetarian lunch, we made this and had a great time remembering my grandma. Athamma loved it and wanted it to be made again, while twins didn’t like it at all. They are so fixed on their regular one. Nevertheless, we continue to make this one ever since.
This is part of the BM#98 Week 1, where I am making one dish for each meal.
Step by Step Pictures for making Mysore Rasam
Mysore Rasam | How to make Mysore Rasam
For the Roasted Rasam Powder
5 to 6 Dry Red Chillies
3/4 tsp Peppercorn
1 tsp Coriander Seeds
1 tsp Cumin Seeds
1/2 tsp Fenugreek Seeds
1 Pinch Asafoetida
For the Rasam
1/4 cup Toor Dal
A Pinch Turmeric Powder
1 cup Tomato chopped
2 inch Tamarind soaked and extracted
Handful Coriander Leaves
Handful Curry Leaves
2 tsp Ghee
4 to5 Cloves Garlic
Handful Curry leaves
1 tsp Mustard Seeds
1/2 tsp Urad Dal
How to make the Rasam
For the Roasted Rasam Powder
Dry roast the ingredients listed for the masala powder.
Allow to cool and grind to a fine powder, keep it aside.
For The dal
Wash and add enough water to the dal along with turmeric powder.
Pressure cook to a soft mashed dal.
For making the Rasam
Soak the tamarind and extract the pulp.
Crush the chopped tomatoes and take in a kadai/pan.
Add the tamarind along with salt with 2 cups or as required water.
Add curry leaves, coriander leaves along with rasam powder
Bring to a boil.
Meanwhile heat ghee in a small pan, when hot temper with mustard, urad dal, crushed garlic, and curry leaves.
Pour this over the boiling rasam.
Serve with hot steamed rice.