Rasam is a staple thing in my household. So it makes sense to have a variety of rasam so one doesn't get bored of the usual tomato rasam. Rasam is usually eater by mixing with rice and having a vegetable side or just as an appetizer.
Chek out my Gottu and lemaon rasams here.
Mysore rasam aka arachu vitta rasam in my house. Basically the spice mixture is ground and added to the rasam rather adding a rasam powder. The black pepper and coriander seeds along with coconut gives a nice spicy flavor for this rasam.
To roast and grind:
- 1/2 tsp black pepper corns
- 1/2 tsp jeera/ cumin seeds
- 1/2 tsp dhaniya/ coriander seeds
- 1/2 tsp toor dal ( dry)
- 1 small red chilli
- 1 & 1/2 tbsp coconut grated
- 1/2 tsp oil
For the rasam:
- 1/2 cup cooked and mashed toor dal
- 1/3 cup water
- 1/3 cup water
- 1/2 tsp tamarind paste
- 1/2 tsp asafetida
- salt to taste
- 1/2 tsp jaggery
- 1 tomato chopped
For the tadka:
- 1 tsp ghee
- 1/2 tsp mustard seeds
- cilantro to garnish
- Heat a pan, add 1/2 tsp of oil and roast all the ingredients to be ground till golden and aromatic. set aside.Let it cool and grind it to a fine paste with little water.
- In a pan add the tamarind paste, water, asafetida and cook for 10 mins or till the raw smell of tamarind goes away.
- Add salt, chopped tomatoes, ground paste and cook for another 5 mins.
- Add the toor dal and water. If rasam is too thick add little more water.
- Add a pinch of jaggery and let it come to a boil. It will froth when it boils well. Turn the heat off and add the cialntro.
- In another kadai do the tadka with ghee and mustard seeds and pour it on the rasam.
Enjoy with rice , drop of ghee and any vegetable curry.