Mysore Rasam
- 52 min
- medium
- Serves 4
Mysore rasam of toor dal, tomato and tamarind with a roasted coconut spice paste and ghee tempering. Medium-spicy, serves 4, about 50 minutes plus soaking.
You’ll need: Pressure Cooker
Good for: Tamil New Year, Rainy Day
Ingredients
Tamarind, Soaked20 grams
Water, For Soaking120 ml
Toor Dal60 grams
Turmeric Powder1 grams
Tomato, Quartered2
Coriander Seeds6 grams
Cumin3.8 grams
Black Peppercorns2.3 grams
Chana Dal1 tsp
Dry Red Chilli, De-stemmed3 grams
Coconut, Grated12 grams
Salt1½ tsp
Jaggery5 grams
Ghee2 tsp
Mustard Seeds1 tsp
Asafoetida0.3 grams
Curry leaves2 grams
Coriander Leaves, Chopped10 grams
Contains: milk, wheat.
Nutrition
Per 1 person, and for all 4 people. Worked out from the ingredients, so treat it as a close guide.
| Nutrient | Per 1 person | All 4 people |
|---|---|---|
| Energy | 132kcal | 528kcal |
| Protein | 5g | 20g |
| Carbohydrate | 19g | 75g |
| Fat | 4.9g | 20g |
| Fibre | 4.9g | 20g |
| Sugar | 5.6g | 22g |
Method
Rinse the toor dal. Wash and quarter the tomatoes, remove the chilli stems, grate the coconut, and wash and chop the coriander leaves. Wash the curry leaves. Soak the tamarind in 120 ml water for 15 minutes until soft.
Add the dal, 350 ml water, turmeric powder and tomatoes to a pressure cooker. Pressure cook on medium flame for 4 whistles, then let the pressure release naturally. Open the cooker when the pressure pin falls; the dal should be very soft and mash easily. Mash the dal and tomatoes until smooth.
Dry-roast the coriander seeds, cumin, peppercorns, chana dal and dry red chillies in a small kadai on low flame for 3 to 4 minutes. Stir until the chana dal is light golden and the spices smell roasted. Cool them until they are warm enough to grind.
Add the roasted spices and grated coconut to a mixie. Pour in 60 ml water and grind for 2 to 3 minutes until slightly coarse with no large pieces.
Squeeze the soaked tamarind in its water and strain it into a kadai. Add the salt and boil on medium flame for 7 to 8 minutes until the raw tamarind smell reduces.
Add the mashed dal and tomato mixture, ground spice paste, jaggery and 700 ml water. Simmer on medium flame for 8 to 10 minutes, stirring once or twice, until the rasam is hot and frothy around the edges. Do not let it boil hard.
Heat the ghee in a small kadai on medium flame for 1 minute until hot. Add the mustard seeds and fry for 1 minute until they splutter. Add the cumin, asafoetida and curry leaves, then fry on low flame for 1 minute until the curry leaves crackle. Pour the tempering into the rasam and mix in the coriander leaves.
Before you start
- How long does Mysore Rasam take?
- 52 minutes from start to finish. That is 15 minutes of preparation and 37 minutes of cooking.
- How many people does Mysore Rasam serve?
- 4. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is Mysore Rasam vegetarian?
- Yes. No meat, no fish and no egg.
- Is Mysore Rasam spicy?
- It is medium: 2 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
- What do I need to make Mysore Rasam?
- 20 grams Tamarind, 60 grams Toor Dal, 1 grams Turmeric Powder, 6 grams Coriander Seeds, 2.5 grams Cumin, 2.3 grams Black Peppercorns, and a few more listed on this page.
- Do I need a pressure cooker for Mysore Rasam?
- Yes, this one is cooked under pressure.
- How many calories are in Mysore Rasam?
- About 132 a serving. The full nutrition table is on this page, per serving and for the whole batch.
Tips from other cooks
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