Mysore Rasam (Soup) - South Indian

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Here's a tasty soup, best eaten with steamed rice.

 

Mysore Rasam

 

INGREDIENTS TO ROAST FOR SPICE PASTE:

 

* ghee: 1 tsp

* coriander seeds: 2 tsp

* whole black pepper: 1 tsp

* red chillies: 2-3

* Red dal gram: 1 tsp

* hing: pinch

* coconut grated: 2 tsp

 

* toor dal: 6 tblspn

 

* tomato: 1-2

* hing

* water: 2 cup

* tamarind: 50 gm

* rasam powder: 2 tsp

* Mustard seed: 1 tsp

 

TEMPERING:

 

* split urad dal: 1 tsp

* Musard seeds: 1 tsp

* Cumin seeds: 1 tsp

* crushed garlic: handful

* curry leaves: 1 sprig

* coriander leaves: 1 cup

 

METHOD:

 

1. Cook dal separately. Wash dal and cook in 3X water to dal ratio.

Cook on low heat with lid slightly ajar, adding small amounts of water

as necessary. After about an hour or so the dal will turn from

individual to a pudding-like substance. Turn off heat and place aside.

 

2. Roast coriander seeds, whole black pepper, red chillies, and Red

dal gram in 1 tsp ghee for just a moment or two. Then add hing, and

coconut and continue roasting. When cooled, grind to a paste.

3. In a saucepan, with two cups of water, add tomatoes, salt, pinch

of hing, tamarind pulp, and cook until the raw aroma of the tamarind is

gone, adding some salt after a few minutes of cooking.

4. Add cooked dal and spice paste. Add water if too thick, about 2

cups.

5. Add 1 1/2 tsp rasam powder. Cook for about 10 minutes.

6. Temper slip urad dal, cumin and mustard seed, and when the

mustard seeds stops crackling, add crushed garlic, and curry leaves.

Pour into rasam.

7. Garnish with chopped cilantro.