Rasam or saaru is basically a South Indian lentil soup, made with tamarind juice, tomatoes, rasam powder, turdal and coriander leaves which are the main ingredients. Traditionally, rasam is served with rice and is usually fluid in consistency. Rasam is called as saaru in Kannada language and Chaaru in Telugu language, means  juice or soup. Different varieties of rasam can be prepared like jeera rasam, lemon rasam, dal rasam, garlic rasam and pineapple rasam. 

Mysore rasam is a delicious and a special kind of  rasam from Mysore city in Karnataka.  This rasam goes well with steamed rice.  It has lentils, freshly powdered spices and freshly grated coconut added to it.  The spices are roasted and freshly ground to make a fine powder and then added to rasam.  The coconut and fresh rasam powder gives a unique flavor and aroma to this dish.  Jaggery added to this rasam gives a slightly sweet taste to the rasam.  But it is purely optional to add jaggery to this dish.

HOW TO MAKE OR PREPARE MYSORE RASAM RECIPE

PREPARATION

Soak 2 tablespoons tightly packed tamarind in hot water for 30 minutes.  After 30 minutes, squeeze and extract the tamarind pulp in water and make 1 cup of tamarind juice.  Keep it aside.

Wash and soak 1/2 cup of toor dal in water for 30 minutes.  Add turmeric powder to the soaked dal and pressure cook for 4 whistles.  Once the pressure is cooled down, mash the cooked dal and keep it aside.

Take a kadai or a non-stick pan and heat on medium flame.  Add 1 teaspoon of oil and stir fry the coriander seeds, chana dal, cumin seeds, black peppercorns and red chillies.  Add 1/4 cup of fresh coconut to it.

Stir fry till the spices turn aromatic.  Switch off the flame.  Add all the spices to a mixer grinder and grind to a fine powder without adding water.

To the same pan, add 1 cup of tamarind water and allow it to boil, till its raw aroma goes away. Once the tamarind water comes to a nice boil, add few curry leaves, hing, jaggery, chopped tomatoes and salt.

Simmer for 2 minutes.  Then add ground rasam powder and mix well.

Continue to boil for another 2 minutes.  Do not overboil, else the flavours of rasam powder goes away.  Finally add 1 cup cooked dal and mix well again.  Add 2 cups of water or as required to get the desired consistency.  Simmer on a low to medium flame for 3 to 4 minutes.  Switch off the flame.

Heat a tadka pan on low flame.  Add 2 teaspoons of ghee.  Once hot, add mustard seeds, hing, curry leaves and dry red chillies and saute for a minute.

Pour the seasoning to the rasam and mix well.  Then add chopped coriander leaves and mix.

Delicious Mysore rasam is ready to be served.  Serve hot with steamed rice.

NOTES/TIPS

Do not skip coconut for making this rasam.  You can also use dessicated coconut if you do not have fresh coconut.

Do not overboil once you add the rasam powder, otherwise it loses its aroma.

Ensure to boil the tamarind water well to remove the raw taste and aroma of the tamarind.

Mash the cooked tur dal well before adding to the tamarind water.