Ingredients to serve 6
½ Cup Toor Dal
¼ Turmeric Powder
1 Cup Water (to cook the toor Dal)
Lime size Tamarind
¼ Cup Hot water (to soak tamarind)
¼ inch Asafoetida or
½ Tsp. Asafoetida
1½ Tsp. Salt
2 ½ Cups Water
For the Masala
1 Tbs. Oil
2 Red Chillies
1½ Tsp. Coriander Seeds
1 Tsp. Channa Dal or Yellow Split Peas
8-10 Peppercorns
2 Tsp. Fresh or Desiccated Coconut
¼ Cup Water (to grind it into a soft paste)
For Seasoning
1 Tbs. Oil
1 Tsp. Mustard seeds
Few sprigs Curry leaves
2 Red Chillies
1 Tsp. Fresh or desiccated coconut
Mysore Rasam
Preparation
Heat one tablespoon of oil in a frying pan and fry coriander seeds, red chillies, Channa Dal or yellow split peas and peppercorns till the Channa Dal turns golden brown.
Grind it into a soft mixture by adding the quarter cup of water and set aside.
Cook Toor Dal with the Turmeric Powder and one cup of water in a pressure cooker until done.
Soak tamarind in ¼ cup of hot water and extract the juice adding 2 cups of water little by little.
Add the asafoetida, sugar and the salt.
Bring it to the boil for 5-6 minutes on a medium flame.
Add the cooked Toor Dal and cook it for about 3-4 minutes.
As it starts to boil, add the ground masala and the remainder of the water and remove from fire.
Heat a small pan and dry roast the coconut for about 30 seconds.
Seasoning
Heat a tablespoon of oil and add the mustard seeds. When they crackle, add the red chillies and curry leaves.
Top it with the roasted coconut and the rasam is ready to be served hot.
Sounds Yummy! I love this Rasam to drink in a cup. Did not realize making Rasam is so complex. My idea is to mix Rasam Paste in Hot water and add tomatoes. Thanks Shobha for sharing all these secrets!
Nari
Hi Nari
Thanks for taking the time to go through the recipes – appreciate your feedback!!