Sunday, September 17, 2006

Mysore rasam



A slightly complicated rasam, with all the goodness of arachuvitta sambar but as comforting as a nice, tangy rasam- that is what Mysore rasam is. Like I always wonder with Mysore bonda, I don't know if this is made in Mysore or what. But it totally suits tamilian taste-buds and everyone else's too...

Mysore rasam

2 Tbsp tur dal, cooked

1 lemon-sized tamarind
1/2 tsp Turmeric
salt
1 tomato, finely chopped

For powder:

1 tbsp tur dal
2 red chilies
5-6 peppercorns
1 tsp cumin seeds
1/2 tsp chana dal
1 .5 tsp coriander seeds
2 tbsp coconut
a pinch of Hing

Fry all this in a little ghee until reddish. Grind to a coarse powder (some people do make a coarse paste of it, that is fine).

Boil diluted tamarind water with tomatoes, turmeric and salt. Add the powder or paste and then the cooked tur dal. Bring to a boil. When a nice aroma emanates, it is done. Season with mustard, curry leaves and cumin using ghee.

A nice rasam for those days when you don't want to make sambar but paruppu rasam is far too simple (read boring) for you.

17 comments:

  1. Yummy rasam, Mika! Looks tempting enough for me run to the kitchen right now!! Thanks!!

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  2. ha, exactly, Mika... it IS like arachuvitta sambar. I never liked rasam as a kid, but mysore rasam was acceptable because it tasted so much like sambar :) I've never made it myself, so I guess I'll have to try it now!

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  3. Hi Mika,
    Good rasam!!! I like bottom portion of rasam for curd rice.I prepare this rasam without using tomatoes. I will try your method soon. Thanks

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  4. Hi Mika,
    Though I have never tasted mysore rasam , heard abt it. Ur Rasam sounds interesting and will try it sometime.
    check out my tomato rasam at
    http://www.premascookbook.blogspot.com/

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  5. As someone whose mother is from Mysore, brought up pn Saaru as we would call it and as someone who makes it daily - my 2 cents - the recipe calls out for a dash of jaggery. On festivals when puran poli is made, it is customary to add a small ball of the puran. The Rasam powder is a bit more complicated. For one tt also calls for Methis seeds whose mention I dont find here. Also Mysore rasam is not thick, it is thin, the word is 'tili' (soft t) and finally, yes its something to die for!

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  6. Thanks for all your comments, depsite all my sporadic posts...

    Akapeg-This is how we make Mysore rasam in Tamil Nadu. Of course the origin of rasam could be from Mysore but we tamilians have made it our own :-). In Tamil Nadu, usually there are very spicy few dishes where jaggery is added and rasam is surely not one of them. So may be we have engineered it to cut out the sweetness. I also think Kannada version uses Kopra instead of coconut, which is also an acquired taste for us.

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  7. This looks very good. A must try!!
    I am also adding you to my blogroll.. hope you dont mind.

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  8. Looks like a wonderful recipe! Thanks! Can I offer you a recipe in exchange?

    Methi Breadfruit Curry:

    Breadfruit – just over one pound
    Methi Leaves (I use dried but either way they should be finely cut)–1 Cup
    Onion – 1 Large
    Grated Coconut – 2 Tablespoons
    Green Chillies – 3
    Ginger – 1 inch piece
    Cummin – ½ Teaspoon
    Aleppo Pepper – ½ Teaspoon
    Salt – To Taste
    Turmeric Powder – ½ Teaspoon
    Vegetable Oil – 2 or 3 Tablespoons
    Ghee – 2 Tablespoons
    Brown Mustard Seeds – 1 Teaspoon

    Procedimiento

    1.Skin and core the breadfruit and cut into medium sized squares; then boil until tender.
    2.Chop the onion into thin slices.
    3.Grind the grated coconut,green chillies,ginger and cummin to a coarse paste.
    4.Heat two tablespoons of the oil on a medium flame in a pan, season with mustard seeds, add the onion. Saute till transparent.
    5.Add the groundpaste and saute for a few minutes.
    6.Add the methi leaves and saute for few more minutes.
    7.Add breadfruit,salt,turmeric and aleppo pepper and mix throughly.
    8.Add ghee and allow it to cook stirring occasionally, making sure that all the breadfruit pieces are coated with methi leaves mixture.
    Hope you like it.

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  9. Even my mom prepares this rasam.First time on ur blog.Good to c a blogger from Bayarea.

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  10. Long time..No post, Mika! All's well at your end?

    Wish you and your family a very Happy Diwali!

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  11. Hi Mika,

    Wishing you and family a happy and subha Deepavali!

    Indira

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  12. Happy Deepawali Mika to you and your family!

    Here is my personal invitation to participate at VCC Q3 2006. We have extended the deadline to Oct 31. See you at the show. Cheers!

    vkn
    My Dhaba

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  13. I think my produce guide could improve the quality of your ingredients. FruitSeasons.com

    Submit you blog to our Food Blog directory while you there!

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  14. Hello
    Thanks for this authentic South Indian rasam recipe. Mysore rasam with medu vada is a lethal combo which my family just relishes.

    here navigate to a thread filled with more such unique rasam recipes:
    http://www.indusladies.com/forums/ask-chitvish/574-rasams-the-tongue-ticklers.html

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  15. Thanks for the recipe, Mika! I made this and it tastes absolutley heavenly!

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