Mysore Rasam

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Step 1

Boil arhar dal and mash the cooked dal after it cools down. Keep aside.

Step 2

Dice tomatoes into small cubes. Chop coriander leaves. Soak tamarind in water for 15-20 mins. Squeeze out the water from the tamarind and keep the juice aside.

Step 3

Dry roast cumin seeds, pepper corns, garlic cloves, and curry leaves till it browns slightly. Then add half spoon oil, and fry the ingredients for 30 seconds on very low flame. Be careful that the mix does not burn.

Step 4

Add dried red chillies to the mix and fry for a few seconds after switching off the flame. Once the chillies have fried, remove all the ingredients from the tadka pan and keep aside to cool.

Step 5

Once the mix has cooled, grind it to a fine dry powder without adding any water.

Step 6

Take a kadhai, and don’t yet switch on the flame. Add the boiled and mashed arhar dal to the kadhai. Add chopped tomatoes, imli juice, jaggery, red chilli powder, haldi. Add salt and hing to taste.

Step 7

Add 1 big spoon of MTR rasam masala.

Step 8

Bring the concoction to boil till the tomatoes soften. Keep stirring in between. Boil for roughly 10 mins, then switch off the gas.

Step 9

Ingredients needed for tadka

Step 10

For the tadka, take 2 spoons of ghee in a tadka pan.

Step 11

Add mustard seeds, cumin seeds, fenugreek seeds, and hing (in this order).

Step 12

After the mustard seeds splatter, add curry leaves and dried red chillies.

Step 13

Add the masala that’s been prepared and cooled. Ensure that the flame is kept very low so that the masala does not burn.

Step 14

Add ghee if the masala is sticking to the pan. Switch off the flame when a strong aroma wafts into the air.

Step 15

Pour this cooked masala into the kadhai where the rasam has boiled. Immediately cover with a lid to ensure the aroma remains.

Step 16

Garnish with coriander and serve hot.