Mysore Rasam | Mysore Lentils Soup | Rasam Recipe

Mysore Rasam is also know as  Mysore Charu, Togari Bele Saaru, Mysore Sathamudhu, Mysore Lentil Soup, Mysore Tamarind Curry.One afternoon I was watching puthuyugam tamil channel,they were showing "Konjam sooru konjam varalaroo".Each day they telecast different cities history with their food speciality.One day they telecasted about the Mysore city and about this rasam.I decided to try it and made.It was really super with hot steamed rice.


Preparation time:under 15mins
Cooking time: under 30mins


Ingredients:

• Toor dal/Red gram-1\4 cup
• Tomato-1
• Tamarind-small lemon size
• Turmeric powder-1\4 tsp
• hing powder-1\4 tsp
• Jaggery-small piece( optional
•  Salt to taste

To roast & grind:

• Grated coconut-2 tbsp
• Red chilly-2
• Coriander seeds-2 tsp or coriander powder
• Channa dal/Bengal gram- 2 tsp
• Whole pepper -1 tsp
• jeera-1 tsp
• Mustard+methi seeds-1\2 tsp

To Temper:

• Ghee-1 tsp
• Mustard-1\2 tsp
• curry leaves

Method:

1.Dry roast all ingredients under " to roast and grind"  and grind it to a coarse or fine powder.

 Soak tamarind in water and extract juice.

2.Clean toor dal and cook with diced tomato and a pinch of turmeric powder

  for 2 whistle or till cooked.

3.In a kadai/vessel add tamarind juice and bring to boil.Add in the cooked dal,3 to 4 tsp of ground masala .Add salt ,hing powder and mix well.Bring to boil and add jaggery piece if adding( i didn't add) ,switch off.

4.Heat another temper pan with ghee pop out mustard and curry leaves.Add this to the boiled rasam.

Serve it for hot steamed rice and any kootu.

Note:

1.This can also be made without coconut.