Mysore Rasam, it's our recent favorite rasam and we really like it like anything. When comes to rasam, i haven't tried much varieties so far, always stick with basic tamarind rasam with pepper & garlic.
Since it's my all time favorite, haven't thought of trying other varieties !!! But when i search for "No onion No garlic" recipe from other cuisine, this mysore rasam caught my attention. Using coconut in rasam is totally new to me, so when i had seen this recipe, immediately made note of it and tried it within a few days. To be honest, i'm glad that i gave a try on this rasam, it was so good with wonderful flavor and taste absolutely delicious with hot rice.Without further delay let's check out the recipe, but if you want to know what i have prepared for past 4 days under "No onion No garlic" theme, here they are
Day 1 - Manthanga Pulissery
Day 2 - Kuthiraivali Pongal
Day 3 - Dal Tadka
Day 4 - Paruppu Podi
Procedure
Day 1 - Manthanga Pulissery
Day 2 - Kuthiraivali Pongal
Day 3 - Dal Tadka
Day 4 - Paruppu Podi
Mysore Rasam
Preparation Time : 30 mins | Cooking Time : 15 mins | Serves : 3 to 4
Recipe Category: Rasam | Recipe Cuisine: Indian
Recipe Category: Rasam | Recipe Cuisine: Indian
Ingredients
Toor dal - 2 tbsp
Tomato - 1
Tamarind - a small goose berry size
Turmeric powder - 1/4 tsp
Salt - to taste
Asafoetida powder - 1/8 tsp
Ghee - 1 tsp
Curry leaves - few
Coriander leaves - few
Mustard - 1/4 tsp
To grind & roast
Chana dal - 1 tbsp
Coriander seed - 1 tbsp
Pepper corns - 1 & 1/2 tsp
Cumin seed - 1 tsp
Grated coconut - 2 tbsp
Toor dal - 2 tbsp
Tomato - 1
Tamarind - a small goose berry size
Turmeric powder - 1/4 tsp
Salt - to taste
Asafoetida powder - 1/8 tsp
Ghee - 1 tsp
Curry leaves - few
Coriander leaves - few
Mustard - 1/4 tsp
To grind & roast
Chana dal - 1 tbsp
Coriander seed - 1 tbsp
Pepper corns - 1 & 1/2 tsp
Cumin seed - 1 tsp
Grated coconut - 2 tbsp
Measure & take all the ingredients listed under "To grind & roast", heat the pan and add all the ingredients and roast till they are aromatic. Let it cool a bit.
Transfer into mixie jar and grind into coarse powder. Soak the tamarind in water for 30 mins.
Cook & mash the toor dal and keep it ready.Heat the pan with ghee, add mustard, let it splutters and then add the curry leaves and tomatoes.
Extract the tamarind juice from the soaked tamarind and add into the pan. Then add the cooked dal and grounded powder.
Add turmeric powder, salt & asafoetida powder.
Add more water as your liking and let it bring into boil. Simmer for 5 mins & switch off the flame. Finally add the coriander leaves.
Tada, Mysore Rasam is ready.Serve it with some hot rice and your favorite curry. We had with rice and onion pakoda.
Notes:
- Ghee gives great flavor to the rasam. So don't skip it.
- If you want more spice in the rasam, add one or two red chili in the tempering.
- For extra flavor, you can add a tsp of rasam powder too.
Mysore rasam is my favorite as well. Actually I love any kind of rasam and this one I can just drink in gallons. ;-) Perfect pick for no onion no garlic.
ReplyDeleteThanks Vidhya
DeleteYummy rasam.. Have tasted Mysore rasam many times and this is one of the best dish.. Can literally drink it without rice itself!!
ReplyDeleteThanks Sharmila.
DeleteNow this is me..really I am a rasam fan...every knows it..ha ha..everytime I see a variation of rasam I start drooling..I am hooked on to two three types but I am bookmarking this one, it sounds fabulous.
ReplyDeleteThanks Vaishali
DeleteWe love all versions of rasam and I have very pleasant memories about Mysore rasam. Thanks for reminding me. I am very particular about not using garlic in rasam but my family loves garlic in anything and everything.
ReplyDeleteEven i like garlic in rasam, but in this rasam, i didn't miss those flavor actually!!
DeleteMysore rasam is definitely delicious because of that freshly ground masala. It looks absolutely divine..
ReplyDeleteMysore rasam looks absolutely fabulous and fingerlicking goodness as well. That freshly grounded masala is something different and am sure this rasam will definitely please my tastebuds.
ReplyDeleteThanks Priya.
DeleteAlthough we make mysore rasam almost everyday, the aroma of freshly ground masala is something else :) that rasam in that cute bucket looks so good
ReplyDeleteThanks Kalyani.
ReplyDeleteRasam is such a comforting and homey dish. That spice paste must have adddd so much flavor to the Rasam. Looks delicious.
ReplyDeleteFrankly I've not made any rasam at home and my hubby who went to college in South India always keeps on requesting me to make it. Your rasam preparation looks very flavorful.
ReplyDeleteSuch a wonderful looking pot of rasam Sandhiya, so inviting..even though I don't add onion, no garlic sounds so tough to me, must surely try this..
ReplyDeletewow delicious and such aromatic rasam, I can just feel the flavors so tempting sandhiya.. No garlic rasam is just a perfect dish for the theme bcoz I love adding garlic to the rasam, without garlic and those freshly ground masala makes is more interesting.. Finger licking rasam there, I would love to have these with some potato fry ..
ReplyDeleteI once had this rasam at a friend's house and we loved it with rice. Thanks for sharing the recipe and now I can try it at home.
ReplyDeleteRasam is such a comfort food. Nothing can beat the flavor of freshly ground masala for rasam! Lip smacking good!
ReplyDeleteMysore rasam is one of my favorite rasam and my mother makes the best. We add a little clove in our mixture. I am tempted to drink a bowl of this right now.
ReplyDeleteLovely and flavorful rasam. Would love to have it any given day.
ReplyDeleteSuch a delicious Rasam and this is one of our favorites too. Sometimes I just drink a glassful just to enjoy the taste to the fullest.
ReplyDeleteRasaam is delicious meal with rice.. love this version without onion and garlic..
ReplyDelete