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
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.