Mysore Rasam | The Aromatic Soul of Karnataka

Where tradition meets taste — a symphony of spices in every spoonful!

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Ingredients

For the Dal:

• 🔸 1 cup toor dal (pigeon pea lentils)
• 🔸 Water as needed
• 🔸 ½ tsp turmeric powder

For the Spice Paste:

• 🔸 1 tsp ghee
• 🔸 1 tsp coriander seeds
• 🔸 1 tsp chana dal (Bengal gram)
• 🔸 1 tsp black pepper
• 🔸 1 tsp cumin seeds
• 🔸 2-3 dried red chillies
• 🔸 2 tsp grated coconut
• 🔸 Water as needed for grinding

For the Rasam:

• 🔸 1 tsp ghee
• 🔸 1 medium tomato, chopped
• 🔸 ½ cup tamarind water (thick consistency)
• 🔸 8-10 curry leaves
• 🔸 Salt to taste
• 🔸 2 tbsp chopped coriander leaves
• 🔸 Water as needed

For Tempering:

• 🔸 1 tsp ghee
• 🔸 ½ tsp mustard seeds
• 🔸 Pinch of asafoetida (hing)
• 🔸 5-6 curry leaves
• 🔸 1 tsp cumin seeds

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👩‍🍳 Instructions

Prepare the Dal

1️⃣ Clean and wash toor dal thoroughly.
2️⃣ Add water and turmeric powder, pressure cook for 3 whistles.
3️⃣ Mash the cooked dal and set aside.

Make the Spice Paste

1️⃣ Heat ghee in a kadai on medium flame.
2️⃣ Add coriander seeds, chana dal, and black pepper; fry until dal turns golden brown.
3️⃣ Add cumin seeds and dried red chillies; fry well.
4️⃣ Add grated coconut and roast until light brown.
5️⃣ Cool completely, transfer to mixer jar.
6️⃣ Add little water and grind to a fine paste.

Prepare the Rasam

1️⃣ Heat ghee in a kadai.
2️⃣ Add chopped tomatoes and fry until soft.
3️⃣ Add tamarind water and curry leaves; boil for 5-10 minutes.
4️⃣ Add cooked dal and mix well.
5️⃣ Add ground coconut paste, salt, and water as needed.
6️⃣ Stir in chopped coriander leaves.
7️⃣ Keep on low flame and boil for 2-3 minutes.
8️⃣ (Optional) Add a small piece of jaggery for subtle sweetness.
9️⃣ Switch off the flame once it starts to give first boil.

✨ Tempering

1️⃣ Heat ghee in a ladle.
2️⃣ Add mustard seeds, asafoetida, curry leaves, and cumin seeds.
3️⃣ When cumin seeds crackle, pour tempering over the rasam.

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🍽️ Serving Suggestions

• Mix Mysore Rasam with steamed rice for a comforting meal.
• Sip as a warm digestive soup before or after meals.
• Pair with dosa, idli, or vada.
• Serve with papad and pickle for a light evening meal.
• A festival essential for traditional South Indian feasts.

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💡 Pro Tips

• 🔥 Roast spices on medium flame to avoid burning.
• 🥥 Use fresh coconut for best flavor.
• 🍅 Fry tomatoes well for rich taste and color.
• 💧 Adjust water to get desired rasam consistency.
• ⏰ Switch off flame as soon as rasam starts boiling to preserve aroma.
• 🍯 Add jaggery if you prefer a subtle sweet balance.
• 🌿 Add coriander leaves fresh before serving.

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🌟 Health Benefits

• 💪 Protein-rich toor dal provides essential amino acids.
• 🔥 Black pepper and cumin boost metabolism and digestion.
• 🛡️ Turmeric and curry leaves support immunity.

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📦 Storage Instructions

• 🌡️ Consume within 2 hours if kept at room temperature.
• ❄️ Store in airtight container in refrigerator for up to 2 days.
• 🔥 Reheat gently on low flame, add water if needed.
• 🚫 Freezing not recommended due to texture change.
• ⚠️ Always reheat thoroughly before serving.
• 🥄 Stir well before serving as ingredients may separate.

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Enjoy this soulful Mysore Rasam that fills your kitchen with the authentic aromas of Karnataka! 🌿🍲

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Video Tutorial