Mysore Rasam (Curry Leaf & Coconut-Scented Tomato Soup With Spices)

Here is another Rasam recipe! Mysore Rasam is another delicious rasam but with the fragrance of roasted coconut. Rasams are typically served clear after letting it settle a bit ending up with a thick sediment at the end from the dal and spices called "Mandi"; don't discard it - it is absolutely delicious mixed with plain rice or served with Yogurt Rice!

Mysore Rasam

Rasams are usually served along with rice in most homes for the second round after another dish like Sambar, Mor Kuzhambu, etc; but others serve it first with rice and then move on to the rest of the meal. Serve this rasam as you would the other types with rice and other accompanying simple vegetable curries, and Papadams. Enjoy it any way you like!

Notes: 

It is easier to make this and other rasams if you save a little dal when making other dishes like one of the Authentic or Simple Sambars, Pitla, Simple Dal, Molakootal, etc; usually about 1/3 to 1/2 cup of the cooked dal would be plenty for one recipe. If you are not planning to use the dal within a couple of days, reserve in the freezer until needed. 

Byadagi or Kashmiri chiles are red as well as a bit milder and make a nice red-colored masala; if they are not readily available, use regular hot dried red chiles.

Canned or dried tomatoes work well when fresh tomatoes are not available.

Makes about 6 cups 

Ingredients:

Fresh Masala - Roast and Grind:

1 tbsp Coriander Seeds

1 tbsp Channa dhal

1 tsp Cumin seeds

1/2 tsp Peppercorns

1-2 Red chiles

2 tbsp Dried Grated Coconut

Rasam:

1/4 cup Toor dal 

1-2 Tomatoes, chopped

1 stems Fresh Curry Leaves, torn and crushed by hand

3 tbsp Fresh Coriander/Cilantro, finely chopped 

2 tbsp dried Tamarind OR 1 Tbsp paste + 1 cup of water

1 tsp Salt, or to taste

1/2 tsp Turmeric

1 tsp Jaggery

Thalippu/Tadka:

1 tsp Oil

1-2 Red chiles

1/2 tsp Mustard seeds

1/2 tsp Cumin Seeds

1 big pinch Asafetida

1 stems Fresh Curry Leaves, finely sliced

Garnish:

A handful of fresh Coriander/Cilantro

Method:

Pick over, wash and soak the dal for about 30 minutes. Drain, rinse, and cook the dal with 1 1/2 cups of water. Pressure cooking the dal makes it go fast. Let it cool and mash it well adding a little water to make it 2 cups total.

Meanwhile dry roast the ingredients given under to roast and let it cool. Add 1/2 cup of water and grind it into smooth paste.

If using dried tamarind, soak the tamarind in about 1/2 cup of warm water for 10-15 minutes, knead well and extract the juice, repeat kneading and extracting 2 more times with 1/4 cup of water each time for a total of 1 cup of tamarind extract; discard solids. If using paste, add it directly to the pan with the water. Alternately, remove any seeds and tough fibers from the soaked tamarind and add to the roasted spices and grind together.

Use a 2-3 quart/liter saucepan, add the tamarind water, turmeric, salt, chopped tomatoes and the curry leaves. Bring to a boil, reduce heat to low, and simmer for 5 minutes.

Stir in the ground paste; add a small amount of water to the blender to gather up the spice mixture and add to the pan. When it begins to boil, reduce heat and simmer for another 5 minutes or so.

Add the mashed dal along with 2 more cups of water and the jaggery. Simmer uncovered until it is foamy on top. Remove from heat.

Prepare the aromatic Thalippu: In a small pan/kadai heat oil; when hot, add mustard seeds, red chiles, and cumin seeds. When the mustard seeds finish popping, stir in asafetida and carefully add curry leaves; cover quickly to avoid hot oil spashing. Turn off the heat immediately, let cool for about a minute, and carefully add to the rasam.

Twist and pinch the cleaned cilantro into small pieces and add to the rasam, cover, and let rest for 5 minutes.

Serve hot with rice or by itself in mugs with papadams. Enjoy!!