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
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
Notes
- Coconut can be added while tempering and skipped while grinding
- Coconut oil gives a nice flavor to the dish but you can make rasam by using vegetable oil/sunflower oil/ghee
- Sugar can be used instead of jaggery
- For extra flavor, Fenugreek seed can be used while grinding
- Soaking dal is optional
- To retain a coarse coconut texture I have ground the mixture without adding water, you can also grind with little water
- Adjust the spice according to your taste
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
Really comforting, a good bowl of rasam 🙂
Truly it is a comfort food
Mmmm I can only imagine how good it smells 🙂 🙂
Hi what's your cup measurement in ML.TIA