MYSURU SAARU/MYSORE RASAM

Ingredients

• 1 cup tuvar dal (cooked)
• 1/4 tsp turmeric powder
• 2 tbsp tamarind paste
• 3/4 cup fresh tomato puree
• 1 tsp salt
• 3-4 cups water
• 1/2 - 1 tsp jaggery
• 2 tbsp fresh coriander chopped
• 1/4 cup fresh grated coconut
• 6-8 fenugreek seeds
• 1 tsp coriander seeds
• 1 tbsp chana dal roasted
• 1 tsp urad dal
• 1/2 tsp cumin seeds
• 2-3 dry red chillis
• 1/2 tsp peppercorns
• 8-10 curry leaves
• 1 tbsp ghee
• 1/8 tsp asafoetida
• 1 tsp ghee
• 1/2 tsp mustard seeds
• 1-2 dry red chillis
• 6-8 curry leaves

Instructions

1. 1

   --- PREPARATION OF THE RASAM POWDER | SPICE MIXTURE ---

2. 2

   Heat ghee in a saucepan over low heat.

3. 3

   Add chana dal and roast till it begins to turn pinkish.

4. 4

   Add urad dal. Stir for a minute otherwise till it begins to turn a bit brown.

5. 5

   Add coriander, cumin, fenugreek seeds, peppercorns and curry leaves. Stir fry for 1 minute.

6. 6

   Add coconut and stir fry for 1-2 minutes or till you get the aroma of the coconut. Keep on stirring the mixture so that it does not burn.

7. 7

   Take the pan off the heat. Let the mixture cool down completely in a plate.

8. 8

   Grind in you spice blender to a little coarse powder. It will not grind to a fine powder because of the coconut.

9. 9

   --- PREPARATION OF MYSORE RASAM | MYSURU SAARU ---

10. 10

    Wash tuvar dal in water 3-4 times.

11. 11

    Add 2 cups warm water and let the dal soak for 20-30 minutes.

12. 12

    Put the dal along with the water and turmeric powder in a pressure cooker and let it cook for 2-3 whistles. Alternately cook it in the Instant Pot at pressure cook mode for 12 minutes at normal low setting.

13. 13

    Once it's done, let the pressure from the cooker or IP reduce naturally. Open the cooker or Instant Pot.

14. 14

    Mash the dal lightly.

15. 15

    Add the chopped or pureed tomatoes, 3-4 cups of water and salt.

16. 16

    Mix and let the rasam simmer over medium to low heat till the tomato gets cooked and becomes soft.

17. 17

    Add rasam powder, jaggery and tamarind paste. Mix well. Simmer for another 10-15 minutes.

18. 18

    --- PREPARATION OF THE TEMPERING ---

19. 19

    Heat ghee in a small pan.

20. 20

    Add mustard seeds.

21. 21

    When the seeds begin to splutter, add the red chilis and curry leaves.

22. 22

    Pour the tempering or vaghar over the saaru/rasam.

23. 23

    --- TO SERVE ---

24. 24

    Sprinkle the chopped coriander over the rasam.

25. 25

    Serve with some steamed rice or serve it one its own like a soup. Usually a side vegetable dish like a poriyal, kootu or palya is served along with fried appalam.(papadum)