Mysore Rasam

in Soups and Lentils

Rasam are of various types. The base of the rasam is usually a thin tamarind juice and is flavoured with spices common in the South Indian kitchen like coriander, pepper, cumin etc. Like most kuzhambus (tamarind or buttermilk gravy with vegetables and lentils) the rasam too is thickened by adding red gram dal, however in a lesser quantity. They are light on the stomach and are staple with rice. Most types of rasam do not have vegetables in them except for tomatoes.

This rasam has a combination of spices and is aromatic and very tasty. Most rasam are made in tamarind which is new. This tamarind gives a lighter colour to the rasam. If older tamarind is used, then the rasam turns to a darker shade.

Recipe taken from Cook and See Part – 1.

Ingredients

  • Red gram dal / thuvar dal / ½ cups (cooked soft),
  • Coriander seeds 1½ tablespoon,
  • Bengal gram dal 2 teaspoon,
  • Red chilies 8,
  • Oil 2 teaspoon,
  • Pepper corns ½ teaspoon,
  • Tamarind 10 to 15 grams,
  • Salt 1½ teaspoon,
  • Curry leaves (for garnish),
  • Mustard 1 teaspoon,
  • Asafoetida 1/4 teaspoon,
  • Red chilies 2 to 4 in nos,
  • Ghee 1 to 2 teaspoon,
  • Coriander leaves (chopped finely) 1 to 2 tablespoon,
  • Tomato 1 medium size chopped fine.

Method

  1. Soak the tamarind in 2 cups of water for 15 to 20 minutes, extract juice.
  2. Shallow fry the coriander seeds, red chilies and bengal gram dal in a 2 teaspoon of oil, to reddish brown.
  3. Grind along with pepper corns to fine powder.
  4. Boil the tamarind juice in a broad vessel, adding salt curry leaves and asafoetida. Simmer till the raw smell of the tamarind goes. Add prepared powder, mix well.
  5. Heat ghee, add mustard and red chillies. When the mustard splutters, add it to the steaming rasam.
  6. Garnish with coriander leaves and curry leaves.
  7. Piping hot rasam is ready.
  8. As you might have seen, in Indian cooking, tempering or seasoning is an important part of cooking. Fat is heated and mustard and other spices are added to release their aroma as they pop, they spread the taste into the dish.
  9. Mostly, ghee is used as a tempering for rasam since it gives a unique taste to the rasam.
  10. If ghee is not available, other oils like sesame, groundnut oil etc. can be used.
    Eeya sombu or vessel, made of tin  is traditionally used for preparing rasam,which gives a unique taste to the rasam.