Preeti Shridhar

Mar 1, 20202 min

Mysore Shatamad (Rasam)

Mysore Rasam is from Mysore as the name suggests. Although one of the lesser known recipes of Tam Bram cuisine, it's a favorite at home. It is part of the cuisine of the Tam Brams settled in Mysore. Rasam has a thin consistency. What I like about Mysore Rasam, is that it's quite thick. A cross between Rasam and Sambaar. So when you make Mysore Rasam you don't need Sambaar.
 
 The spice paste has a mix of both peppers and red chili, which provides it a unique flavour. You can increase the quantity of pepper if you like your rasam to be fiery . The recipe makes it miIdly spicy.
 
 I like to use lot of coconut in the paste although it's used quite sparingly traditionally.
 
 Serve it with hot rice and a poriyal on the side and of course appalam.


 
 Ingredients
 
 Tur Dal 3/4 cup
 
 Tamarind paste 3-4 tbsp
 
 Turmeric pd 1/2 tsp
 
 Salt to taste
 
 Water 2+2 cups
 
 
 Paste
 
 Coriander Seeds 4 tsp
 
 Chana dal 3 tsp
 
 Whole red chili 3
 
 Peppercorns 1/2 tsp
 
 Fresh coconut 1/2 cup grated
 
 Oil 1 tsp
 
 Water 1/2 cup
 
 
 Tempering
 
 Oil/ Ghee 1 tbsp
 
 Asaefotida a pinch
 
 Mustard seeds 1/2 tsp
 
 Curry leaves 1 sprig
 
 Whole Red chili 1
 
 
 Method

  1. Wash and soak Dal for 10 minutes.

  2. Pressure cook with 2 cups of water, salt and turmeric pd.

  3. Except coconut fry all the ingredients mentioned under paste in a tsp of oil.

  4. Fry them till brownish in color and aromatic.

  5. Once these cool down, make a fine paste along with coconut. Use water as required.

  6. I used 1/2 cup water.

  7. Take 2 cups water in a deep pan. Add tamarind paste and bring it to a boil. Let it simmer for a few minutes.

  8. Open the pressure cooker and mash the dal slightly.

  9. Add the dal to tamarind water.

  10. Mix well.

  11. Now add the paste ,mix well.

  12. Bring it to a boil and let it simmer for 5 minutes.

  13. Tempering

  14. Heat ghee in a pan.

  15. Add asaefotida and mustard seeds.

  16. Once seeds crackle, add whole red chili, curry leaves.

  17. Pour it over the ready rasam.

  18. Taste and adjust salt.

  19. Garnish with chopped coriander.

  20. Serve piping hot with rice , a poriyal and of course appalam.

  21. If you like add melted ghee to rice.

  22. It enhances the taste.[if !supportLineBreakNewLine]

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