Mysore Tomato Rasam Recipe: A Flavourful South Indian Soup / Appetiser

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Mysore Rasam is a popular South Indian soup known for its aromatic spices and tangy taste. It’s typically served as an appetizer or part of a traditional South Indian meal. Here’s how to make this flavorful Mysore Rasam:

Ingredients:

For the Rasam Paste:

  • 2 tablespoons toor dal (split pigeon peas)
  • 1 teaspoon black peppercorns
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon mustard seeds
  • 1-2 dried red chilies (adjust to taste)
  • 1/2 teaspoon fenugreek seeds
  • A pinch of asafoetida (hing)
  • 1 teaspoon ghee or oil
  • 1/4 cup grated coconut (fresh or desiccated)

For the Rasam:

  • 1 cup tamarind extract (from a small lemon-sized ball of tamarind)
  • 2-3 cups water (adjust for consistency)
  • 1/2 teaspoon turmeric powder
  • Salt to taste
  • 1 teaspoon ghee or oil
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon cumin seeds
  • A few curry leaves
  • 2-3 cloves garlic, minced
  • 1 small tomato, chopped
  • Fresh coriander leaves for garnish

Instructions:

1. Preparing the Rasam Paste:

  1. Heat 1 teaspoon of ghee or oil in a small pan over medium heat.
  2. Add toor dal, black peppercorns, cumin seeds, mustard seeds, dried red chilies, fenugreek seeds, and a pinch of asafoetida to the pan.
  3. Roast these ingredients until the toor dal turns golden brown and aromatic.
  4. Add the grated coconut to the pan and roast for another minute. Remove from heat.
  5. Allow the roasted ingredients to cool, and then grind them into a fine powder using a spice grinder or mortar and pestle. Set aside.

2. Making the Mysore Rasam:

  1. In a bowl, soak the tamarind in warm water for about 15-20 minutes. Squeeze the tamarind to extract the pulp, and then strain it to remove any solids. This will give you tamarind extract.
  2. In a large pot, combine the tamarind extract, water, turmeric powder, and salt. Bring it to a boil and let it simmer for about 10 minutes to reduce the raw tamarind flavor.
  3. Add the freshly ground rasam paste to the tamarind mixture. Stir well to combine.
  4. Continue to simmer the rasam for another 5-7 minutes until it slightly thickens and the raw smell of the spices disappears.

3. Tempering the Mysore Rasam:

  1. In a separate small pan, heat 1 teaspoon of ghee or oil over medium heat.
  2. Add mustard seeds and cumin seeds. Let them splutter.
  3. Add curry leaves and minced garlic to the tempering. Sauté for about a minute until the garlic turns golden brown.
  4. Pour this tempering over the simmering rasam and mix well.

4. Adding Tomatoes and Garnishing:

  1. Add the chopped tomatoes to the rasam and let it simmer for another 2-3 minutes until the tomatoes become slightly soft.
  2. Remove the rasam from heat.

5. Serving Mysore Rasam:

  1. Garnish the Mysore Rasam with fresh coriander leaves.
  2. Serve hot as an appetizer or part of a South Indian meal.

Tips:

  • Adjust the quantity of water based on your preferred consistency for the rasam.
  • The level of spiciness can be controlled by adding or reducing the amount of dried red chilies in the rasam paste.
  • You can enjoy Mysore Rasam as is or with rice.

Mysore Rasam – A Spicy and Tangy South Indian Delight:

Mysore Rasam is a delightful South Indian soup known for its bold flavours and aromatic spices. It’s a comfort food that can be enjoyed on its own or with steamed rice. The unique blend of spices and tamarind in this rasam will tantalize your taste buds.

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