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 learnt 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.

Rasam is one South Indian rice accompaniment which has many variations.  I love rasam and have posted a few rasam varieties in TMF,

Rasam recipe collections in TMF

Freshly roasted and ground spice  gives nice flavour to this rasam. Tomato and tamarind gives the tanginess for the rasam. Little sweetner added at the end balances the flavour makes it tasty.

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

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 3

Author: Vidya Srinivasan

Ingredients

• Dal - 1/4 cup
• Second Tamarind extract - 1 cup + 1/4 cup
• Water - 2 cups
• Big Tomato - 1 around 3/4 cup
• Turmeric powder - 1/4 tsp + pinch
• Asofetida - generous pinch
• Coriander leaves - few
• 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 - 1/2 tbsp
• Mustard seeds - 1/4 tsp
• cumin seeds - 1/4 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
• Add tomatoes, turmeric powder, salt and green chilli to the Tamarind water and let it boil in low flame for 12 - 15 minutes or till the raw smell in the tamarind goes off
• Add the cooked dal and ground paste and let everything cook in low flames till the rasam is frothy
• Add jaggery and asafeotida. Switch off
• In a separate pan add oil, once when oil is hot the ingredients under "to temper" let it splutter. Add it to the rasam. Garnish the rasam with chopped coriander leaves and serve

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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 tempering
5. Soaking dal is optional 
6. To retain fine coarse coconut texture I have ground the mixture without adding water you can also ground with little water
7. Adjust the spice according to your taste

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Ingredients:

Dal – 1/4 cup

Second Tamarind extract – 1 cup + 1/4 cup

Water – 1 cup + 1/2 cup

Big Tomato – 1 (around 3/4 cup)

Turmeric powder – 1/4 tsp + pinch

Asofetida – 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 – 1/2 tbsp

Mustard seeds – 1/4 tsp

cumin seeds – 1/4 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 ghe,  tomatoes, turmeric powder and salt
• Sure the tomatoes till they turn mushy
• Add second tamarind extract and water; mix well and boil
• Cook in low flame for 12 – 15 minutes or till the tamarind raw goes off
•  Rasam boils well

• Add the cooked dal, ground coconut, corainder leaves  and jaggery; mix well
•  Let the rasam everything cook in low flames till the rasam is frothy

• Add jaggery and asafeotida. Switch off
• In a separate pan add oil, once when oil is hot the ingredients under “to temper” let it splutter. Add it to the rasam. Garnish the rasam with chopped coriander leaves and serve