VegSaivam (Veg)Lunch

Mysore Rasam

Name: Mysore Rasam
Total time: 35 min
Yield: 3 servings
Cuisine: Tamil Nadu, Chettinad
Ingredients: 1 lemon-sized tamarind, soaked in 2 cups water; 2 tomatoes, crushed; 1/4 cup cooked toor dal; 1 tsp rasam powder; 1 tsp black pepper; 1 tsp cumin seeds; 4 garlic cloves, crushed; 1 sprig curry leaves; 1/2 tsp mustard seeds; 1 tbsp ghee; Salt and coriander leaves

மைசூர் ரசம்

35 mins Serves 3 Medium Chef Meenakshi Iyer Chettinad 4.4 (306)

Mysore Rasam is the soul of a Tamil meal — thin, aromatic and gently spiced, perfect for digestion after a heavy lunch.

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Method

1
Coarsely pound the pepper, cumin and garlic in a stone mortar.
2
Boil tamarind water with crushed tomatoes, rasam powder, salt and the pounded masala until frothy.
3
Add the thin dal water and switch off just as it starts to rise — never let rasam boil hard.
4
Temper mustard and curry leaves in ghee and add to the rasam.
5
Serve hot with steamed rice and a spoon of ghee, or drink as a warming soup.