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
Wash and soak Dal for 10 minutes.
Pressure cook with 2 cups of water, salt and turmeric pd.
Except coconut fry all the ingredients mentioned under paste in a tsp of oil.
Fry them till brownish in color and aromatic.
Once these cool down, make a fine paste along with coconut. Use water as required.
I used 1/2 cup water.
Take 2 cups water in a deep pan. Add tamarind paste and bring it to a boil. Let it simmer for a few minutes.
Open the pressure cooker and mash the dal slightly.
Add the dal to tamarind water.
Now add the paste ,mix well.
Bring it to a boil and let it simmer for 5 minutes.
Heat ghee in a pan.
Add asaefotida and mustard seeds.
Once seeds crackle, add whole red chili, curry leaves.
Pour it over the ready rasam.
Taste and adjust salt.
Garnish with chopped coriander.
Serve piping hot with rice , a poriyal and of course appalam.
If you like add melted ghee to rice.
It enhances the taste.