Never been to Mysore. Here it is , I am bringing you one of the flavours of Mysore in Rasam which is called Mysore Rasam. I really dint know the reason why it is called Mysore rasam, but i bet it tastes yummy and great .The process is same like other rasams but tastes different. Confusing...
I have got a perfect name for it. Since, this rasam is my mom's speciality, I would call this Momlicious.Okay..Let me give you the recipe.
Tamarind- Size of a lemon
Tomato- 2 small or 1 big
Turmeric powder- 1 small tsp
Ginger grated -1 tsp
Sea salt- 1 tsp
Perungayam/Asafoetida- 1 tsp
Cooked toor dal - 1/4 cup
To grind in to paste:
Daniya/Coriander seeds- 1tsp
Long Red chillies/Milagaivathal - 1 or 2 (According to your spicyness)
Vendayam/Fenugreek seeds- 1tsp
Mustard - 1 tsp
Coriander and curry leaves
1) In a pressure cooker, cook toor dal and keep it ready.
2) In a small vessel or rasam pathiram( as we keep separate vesselss for everything),Take tamarind pulp ,chopped tomatoes,Curry leaves,Turmeric powder,Sea Salt and Asafoetida and let it boil for about 15 mts or till it reduces in to half.
3) Mix the paste which you have grinded along with the toor dal and add some more water (1cup) to it. Pour in to the rasam pathiram.
4) Just see to it, when you start seeing the before-boil-stage to boil-stage. you must switch off the rasam. Rasam should never boil when Toor dal/Parupu thani is added.
5)Temper it with mustard and jeera and garnish with coriander and curry leaves.
Thats-it. Mysore rasam is done and nicely tasted with Hot rice with 1 spoon of ghee on it. You can have just with Pappad/Apalam.