Mysore Rasam (Indian Lentil Soup)

I am slowly realizing that I LOVE coconuts and it is my firm belief that it enhances and enriches any dish it is used in. I seriously don’t know if my method of making this rasam is at all authentic, but I’ve tasted my mom’s Mysore Rasam and I recall some of the flavors I’ve tried to create with this recipe. Even if I do say so myself, it turned out pretty good and we coupled it with a side of potato –onion roasted curry – There was silence at the table except for the slurpy noises that come from licking ones fingers,sometimes arms and elbows as the rasam trickles down. My mom joked that we liked “swimming” in the rasam since I was a tad too liberal with it on my plate – But this is comfort food at the very ultimate for us and there is a deep yearning for it if I have not prepared it in a 4 day period J

The only difference I make between a regular rasam and this version is the “arachi vitta" part – which means the addition of coconut + fresh spices ground up.

 Ingredients

½ cup toor dal (split pea) boiled mushy

1 can of diced Tomatoes or 3 big regular tomatoes

1.5 cups of water

2 tsp rasam powder

½ tsp each of mustard and cumin

Cilantro and curry leaves to garnish

1 tsp of ghee for spluttering the cumin and mustard

Additional spices for this kind of rasam

¼ cup of grated coconut

3-4 red chilies

1 tbsp coriander seeds

1 tsp black whole peppers

1 tsp cumin seeds

1 tsp of ghee to roast them

½ cup of water to grind

1tsp crushed cilantro

Preparation

In the ghee, roast all the spices and coconut.

Cool and grind wet with ½ cup of water

Blend tomatoes, rasam powder and water

Set pan on the stove and pour the tomato puree in

Allow it to come to boil slightly

Add the ground spice blend to it and let it boil

Add Salt and dal 

Allow all of it to boil for a minute or two longer and switch off

Splutter the cumin and mustard seeds with some curry leaves in 1 tsp of butter and add to the Rasam.

Garnish before serving with crushed cilantro

Serve HOT J

Mysore Rasam (Indian Lentil Soup)

I am slowly realizing that I LOVE coconuts and it is my firm belief that it enhances and enriches any dish it is used in. I seriously don’t know if my method of making this rasam is at all authentic, but I’ve tasted my mom’s Mysore Rasam and I recall some of the flavors I’ve tried to create with this recipe. Even if I do say so myself, it turned out pretty good and we coupled it with a side of potato –onion roasted curry – There was silence at the table except for the slurpy noises that come from licking ones fingers,sometimes arms and elbows as the rasam trickles down. My mom joked that we liked “swimming” in the rasam since I was a tad too liberal with it on my plate – But this is comfort food at the very ultimate for us and there is a deep yearning for it if I have not prepared it in a 4 day period J

The only difference I make between a regular rasam and this version is the “arachi vitta" part – which means the addition of coconut + fresh spices ground up.

 Ingredients

½ cup toor dal (split pea) boiled mushy

1 can of diced Tomatoes or 3 big regular tomatoes

1.5 cups of water

2 tsp rasam powder

½ tsp each of mustard and cumin

Cilantro and curry leaves to garnish

1 tsp of ghee for spluttering the cumin and mustard

Additional spices for this kind of rasam

¼ cup of grated coconut

3-4 red chilies

1 tbsp coriander seeds

1 tsp black whole peppers

1 tsp cumin seeds

1 tsp of ghee to roast them

½ cup of water to grind

1tsp crushed cilantro

Preparation

In the ghee, roast all the spices and coconut.

Cool and grind wet with ½ cup of water

Blend tomatoes, rasam powder and water

Set pan on the stove and pour the tomato puree in

Allow it to come to boil slightly

Add the ground spice blend to it and let it boil

Add Salt and dal 

Allow all of it to boil for a minute or two longer and switch off

Splutter the cumin and mustard seeds with some curry leaves in 1 tsp of butter and add to the Rasam.

Garnish before serving with crushed cilantro

Serve HOT J