Mysore Rasam | Coconut Rasam

Simple quick rasam makes any meal extra special. That day I decided Rasam is my next post. This Mysore rasam was my long-time pending post. MIL makes a tasty Mysore rasam I got so addicted to the rasam taste and learned her version of Udupi rasam. Being a big fan of coconut flavor no wonder this Mysore rasam is one of my favorites. I have seen coconut in Kalyana rasam, this is yet another delicious rasam with coconut. https://www.youtube.com/playlist?list=PL3zYDDQHDMStAA4y3sISuQIYxaDBHtHbx

The freshly roasted and ground spice gives a nice flavor to this rasam. Tomato and tamarind give the tanginess to the rasam. A little sweetener added at the end balances the flavor and makes it tasty.  

Other rasam recipes in TMF

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Coconut-based recipe collections  

Udupi Rasam | Tomato Saaru

Rasam is a traditional South Indian rice accompaniment. Coconut gives nice flavor to the Udupi rasam. Freshly ground spice paste makes Tomato (thakkali) rasam so aromatic.

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Course: Rasam

Cuisine: Indian

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Servings: 3

Author: Vidya Srinivasan

Ingredients

• Toor Dal - 1/4 cup
• Second Tamarind extract - 1 cup + 1/4 cup
• Water - 2 cup
• Big Tomato - 1 around 3/4 cup
• Turmeric powder - 1/4 tsp heaped
• Hing - generous pinch
• Coriander leaves - few
• Ghee - 1/4 tsp

To grind :

• coconut oil - 1/4 tsp
• Coconut - 1/4 cup
• Coriander seed - 2 tsp
• channa dal - 1 + 1/2 tsp
• Pepper - 1/4 tsp
• Red chilli - 1
• Cumin seed - 1/4 tsp

To temper:

• Coconut oil - 1 tsp heaped
• Mustard seeds - 1/2 tsp
• cumin seeds - 1/2 tsp
• Red chilli - 1
• Curry leaves - few

Instructions

• Soak dal for 20 minutes in hot water and cook it with turmeric powder for 3 whistles
• Soak tamarind in hot water and extract the liquid, save the first thick extract for some other cooking  use the second extract for rasam
• In a pan on low heat add coconut oil and add Channa dal, coriander seeds, pepper, and red Chilli, roast till the dal turns golden brown
• Add coconut and keep stirring cook for around 1 minute or so till the coconut starts becoming brown. Switch off and grind like a coconut powder
• In a pan add ghee, tomatoes, turmeric powder, and salt
• Saute the tomatoes till they turn mushy
• Add second tamarind extract and water; mix well and boil
• Cook at low flame for 12 - 15 minutes or till the tamarind raw goes off
• When Rasam boils well , Add the cooked dal, ground coconut, coriander leaves, and jaggery; mix well
• Let the rasam everything cook in low flames till the rasam is frothy
• Add  hing and Switch off
• In a separate pan add oil, when oil is hot the ingredients under "to temper" let it splutter. Add it to the rasam

Video

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Notes

1. Coconut can be added while tempering and skipped while grinding
2. Coconut oil gives a nice flavor to the dish but you can make rasam by using vegetable oil/sunflower oil/ghee
3. Sugar can be used instead of jaggery
4. For extra flavor, Fenugreek seed can be used while grinding
5. Soaking dal is optional 
6. To retain a coarse coconut texture I have ground the mixture without adding water, you can also grind with little water
7. Adjust the spice according to your taste

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Ingredients:

Toor Dal – 1/4 cup

Second Tamarind extract – 1 cup + 1/4 cup

Water – 2 cup

Big Tomato – 1 (around 3/4 cup)

Turmeric powder – 1/4 tsp, heaped

Hing – generous pinch

Coriander leaves – few

Ghee – 1/4 tsp 

To grind :

coconut oil – 1/4 tsp

Coconut – 1/4 cup

Coriander seed – 2 tsp

channa dal – 1 + 1/2 tsp

Pepper – 1/4 tsp

Red chilli – 1

Cumin seed – 1/4 tsp

To temper:

Coconut oil – 1 tsp, heaped

Mustard seeds – 1/2 tsp

cumin seeds – 1/2 tsp 

Red chilli – 1

Curry leaves – few

How to make Mysore rasam with step-by-step pictures:

• Soak dal for 20 minutes in hot water and cook it with turmeric powder for 3 whistles
• Soak tamarind in hot water and extract the liquid, save the first thick extract for some other cooking  use the second extract for rasam 
• In a pan on low heat add coconut oil and add Channa dal, coriander seeds, pepper, and red Chilli, roast till the dal turns golden brown  

• Add coconut and keep stirring cook for around 1 minute or so till the coconut starts becoming brown. Switch off and grind like a coconut powder

• In a pan add ghee, tomatoes, turmeric powder, and salt

• Saute the tomatoes till they turn mushy

• Add second tamarind extract and water; mix well and boil

• Cook at low flame for 12 – 15 minutes or till the tamarind raw goes off
•  When Rasam boils well add the cooked dal, ground coconut, coriander leaves, and jaggery; mix well

•  Let the rasam everything cook in low flames till the rasam is frothy

• Add  hing and Switch off

• In a separate pan add oil, when oil is hot the ingredients under “to temper” let it splutter. Add it to the rasam