Chinni’s Corner-Mysore Rasam

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One of the Readers of my blog Mrs Vandana Mathur had pointed out some shortcomings in one of my blogs about the Rasam, Rightly so I had missed out one step, which I wish to correct in this blog of mine. Sorry Mrs. Vandana you will find this recipe of mine that will hopefully match your appetite. So I am back writing a blog on the Rasam-The Mysore Rasam. I tried to trace its history, could not find much-must admit. However the closest relationship would be that this Rasam draws its name from the Palace City-Mysore.

 In a frying pan, add cooking oil and Toor Dal

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Add Chana Dal

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Add Urad Dal

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Add Methi

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Add Pepper

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Add Jeera

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Add Dhaniya Powder

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 Stir the Contents well and keep aside in a small cup for grinding in a blender, Add scraped coconut to the same cup and grind well, to a fine paste like consistency.

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 This is how the paste will look like after it is ground.

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In a separate vessel, cook sliced tomatoes till they are soft. Mash them.

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Add only the water from Cooked Toor Dal(Do not add the Dal)

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Now squeeze tamarind water out of tamarind kept soaked in water in a separate bowl. Ensure that you squeeze the water itself and not the tamarind. This is the way to do it.

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Add Turmeric

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Add Red Chilly Powder,Stir Well

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Add a pinch of sugar.

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Add Salt To Taste

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Stir well, Allow to heat for some time.

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Add the ground paste into this vessel and stir

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Stir well for some time, allow to heat for a few minutes, keep it aside. In a separate vessel, add mustard and asafoetida powder to Ghee, allow to splutter.

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Add the garnishing to the Hot Rasam. Mrs Mathur-Hot Mysore Rasam is ready to be served.

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