Mysore Rasam. Mysore rasam, a specialty of Karnataka, is a very flavorful rasam. It is easy to make and tastes delicious. Normally it is taken with hot rice.
As a result this rasam goes very well with steamed rice.
Lemon Rasam and Mysore Rasam, both are so popular in Southern India.
They both are so tasty and has their unique flavor and taste and both the rasam varieties are so awesome.
You can cook Mysore Rasam using 16 ingredients and 2 steps. Here is how you cook that.
Ingredients of Mysore Rasam
- You need 2 of medium sized tomatoes, finely chopped.
- It's 1 cup of tamarind juic.
- You need 1 cup of cooked toor dal.
- You need 2 cups of water.
- You need For of Tempering:.
- You need 2 tsp of oil.
- Prepare 3/4 tsp of mustard seeds / rai.
- You need 3/4 tsp of jeera.
- You need Few of Curry leaves optional.
- It's 1/4 tsp of turmeric powder / haldi.
- You need As per taste of Salt.
- It's 1/4 cup of tamirind juice.
- It's 2-3 of Mysore Reasam powder.
- You need 1 cup of cooked toor dal.
- You need 1.5 cup of water.
- Prepare Handful of Chopped coriander leaves.
In Lemon Rasam, the main ingredient that brings the flavor is Lemon. In Mysore Rasam, the spice paste we make brings out the richness in the rasam. Mysore Rasam is a speciality of Karnataka. It is prepared by making a freshly roasted rasam powder which has aromatic cumin, pepper and whole lot of coconut in it.
Mysore Rasam instructions
- MYSORE RASAM RECIPE: firstly, in a large kadai add oil,jeera,mustard seeds let it pop. also add curry leaves (optional), turmeric powder, salt and tamarind water, saute for 3mins,now add 2-3 tsp of mysore rasam powder and continue to boil for 2 minutes..
- Further add cooked toor dal and water.boil for a minute till the dal turns frothy. Garnish with chopped coriander. Ready to serve..
The cooked dal is then simmered with this freshly ground rasam powder, along with tamarind and jaggery which balances the flavours. Mysore Rasam Recipe, How To Make Mysore Rasam Recipe Rasam is a type of thin and spicy lentil soup which is an integral part of any South Indian meal but is different from the popular sambhar. There are many version of rasam, some are made with lentil and some are made without using any lentil,taste almost like a spicy tomato or vegetable broth. Mysore Rasam or Arachuvitta rasam, is a flavourful rasam made by grinding the whole spices (as the name Arachivitta meaning after grinding in Tamil, implies). It is very popular in the Karnataka cuisine.