Spicy Mysore Rasam (Lentil soup)

Here is another classic south Indian comfort food. Rasam is made with lentils and lots of different spices. No traditional South Indian meal is  complete without rasam. Its spicy, tangy and most kids love it! Here is my mom’s version of mysore rasam. Enjoy!

 Step 1:

Tamarind paste – 2 ½ tbsp

Tomato – 1 large

Tumeric powder – a pinch

Asefotida – a pinch

Salt to taste

Add about 4 cups of water and nicely boil all the above listed ingredients.

Step 2:

Toor dhal :  ½ cup

Pressure cook toor dhal and keep aside

Step 3: The spices:

channa dhal – 1 tbsp

black pepper – ½ tbsp

cumin- ¾ tbsp

red chilli – 6

coriander seeds – 2 ½  tbsp

Slightly dry fry the spices in medium flame.

Step 4:

Grated coconut- 2 tbsp

Dry fry grated coconut separately

Step 5:

Now coarsely grind all the spices along with the grated coconut.

Step 6:

When the tamarind mixture along with the tomatoes from step 1 comes to a nice boil, add the ground ingredients, cooked toor dhal and water. Let this mixture boil nicely for about 15-20 minutes.

Step 7:

Temper  mustard, cumin seeds and curry leaves in one tbsp of ghee

Garnish  with chopped coriander leaves and serve with rice


2 Comments Add yours

  1. swarna says:

    It will be perfect if you pair with white rice and cabbage dry curry with split moong dhal and green chillies…i always love that combination..

    1. Cabbage curry sounds yum. i have never tried cabbage with moong dhal. WIll try it next time.I also love the combination of potato roast with rasam 🙂

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