Mysore Rasam is a famous lentil soup among the south indians. It is prepared using lentils , tamarind and spices. It is considered a good medicine for digestion problems as cumin seeds form a major ingrdient of this dish.This is served hot with rice.This soup/rasam cna be used as a gravy for vada/vadai and thus used to prepare rasam vadai.
Ingredients Needed :
1) Thoor dhal/thuvaram paruppu/thuvarai paruppu - 1 cup. Pressure cook the thoor dhal with some water and 2 drops of oil. If we add 2 drops of oil with any lentils while pressure cooking, it gets cooked easily and completely.
2) Tamarind/ puli - lemon size . Soak tamarind in cool water for some time. After sometime extract the pulp and remove the skin. This water / tamarind extract is popularly called as pulli thanni/puli thanni. This is a major ingredient of many south indian dishes like rasam, sambar etc.
3) Ghee - for garnishing
4) Mustard - 1/2 tsp Used for garnishing
5) Curry leaves - few. Used for garnishing
6) Tomatoes - 2 Chopped tomatoes can be used. One tomato is chopped and used during initial boiling stage. Second tomato is used at end and boiled later. This gives the flavour of mysore rasam
7) Rasam Powder - 1.5 tsp. Rasam powder can be prepared at home very easily. Heat pan and fry corriander seeds, cumin seeds, black pepper, red chillies. Fry the above mentioned ingredients seperately without any oil. After frying each ingredient seperately grind them well using mixier grinder/mixie. It is optional to fry thoor dhal and mix it with this rasam powder. Note : No oil. Fry everything dry without any oil.
8) Hing/asafoetida/perungayam - pinch
9) Salt - as needed
Method of preparation :
1) Prepare rasam powder and keep aside
2) Mix chopped tomatoes (1 tomato), salt, hing and rasam powder. Heat the mixture for 1 minute.
3) Add tamarind water/puli thanni to this mixture and allow it to boil for 5-10 minutes in low flame. This blends the ingredients very well.
5) Add the tamarind water/tamarind extract/pulli thanni and allow it to boil for 5 minutes
6) Add pressure cooked thoor dhal and allow it to boil
7) Heat ghee in a seperate pan and add mustard. Once the mustard sputters, add curry leaves.
8) Add another chopped tomato to the rasam soup/lentil and allow it to boil.
9) Add the roasted mustard,curry leaves as a garnish to the mysore rasam/lentil soup.
Serve hot with rice.Step 8 is optional. We can even boil without adding tomato for the second time.
Ingredients Needed :
1) Thoor dhal/thuvaram paruppu/thuvarai paruppu - 1 cup. Pressure cook the thoor dhal with some water and 2 drops of oil. If we add 2 drops of oil with any lentils while pressure cooking, it gets cooked easily and completely.
2) Tamarind/ puli - lemon size . Soak tamarind in cool water for some time. After sometime extract the pulp and remove the skin. This water / tamarind extract is popularly called as pulli thanni/puli thanni. This is a major ingredient of many south indian dishes like rasam, sambar etc.
3) Ghee - for garnishing
4) Mustard - 1/2 tsp Used for garnishing
5) Curry leaves - few. Used for garnishing
6) Tomatoes - 2 Chopped tomatoes can be used. One tomato is chopped and used during initial boiling stage. Second tomato is used at end and boiled later. This gives the flavour of mysore rasam
7) Rasam Powder - 1.5 tsp. Rasam powder can be prepared at home very easily. Heat pan and fry corriander seeds, cumin seeds, black pepper, red chillies. Fry the above mentioned ingredients seperately without any oil. After frying each ingredient seperately grind them well using mixier grinder/mixie. It is optional to fry thoor dhal and mix it with this rasam powder. Note : No oil. Fry everything dry without any oil.
8) Hing/asafoetida/perungayam - pinch
9) Salt - as needed
Method of preparation :
1) Prepare rasam powder and keep aside
2) Mix chopped tomatoes (1 tomato), salt, hing and rasam powder. Heat the mixture for 1 minute.
3) Add tamarind water/puli thanni to this mixture and allow it to boil for 5-10 minutes in low flame. This blends the ingredients very well.
5) Add the tamarind water/tamarind extract/pulli thanni and allow it to boil for 5 minutes
6) Add pressure cooked thoor dhal and allow it to boil
7) Heat ghee in a seperate pan and add mustard. Once the mustard sputters, add curry leaves.
8) Add another chopped tomato to the rasam soup/lentil and allow it to boil.
9) Add the roasted mustard,curry leaves as a garnish to the mysore rasam/lentil soup.
Serve hot with rice.Step 8 is optional. We can even boil without adding tomato for the second time.
