Rasam is typically made in South India. It is made with tamarind or tomato juices as the base. It can be compared to a soup, maybe a thin soup. Rasam is typically eaten with rice and after sambar.
There are many different ways to make rasams. Each person has their own version of making the rasam. The Mysore rasam is made with tuvar dhal and tomatoes. This rasam would taste a lot different to the other rasams as it is has a whole lot of spices roasted and added along with the usual rasam powder. So, it is a lot more tastier, try it, you’ll love it.
To roast and grind:
Channa dhal – 1 tbsp
Pepper – 1 tsp
Jeera – 1 tsp
Red chilli – 3-4 nos
Coriander seeds – 1 tsp
Grated coconut – 3 tbsps
For the rasam:
Tuvar dhal – ¼ cup
Tamarind puree (thick) – 1 tbsps
Tomato (cut) – 1 no
Rasam powder – 1 tsp
Turmeric powder – ¼ tsp
Asafoetida – 1/8 tsp
Mustard seeds – 1 tsp
Jeera – ½ tsp
Curry leaves – 1-2 sprigs
Ghee – 2 tbsps
Salt to taste
For the Rasam Powder:
Coriander seeds – 3/4 cup
Red chilli (long variety) – 15-20 nos
Tuvar dhal – 1/4 cup
Channa dal – 1/4 cup
Peppercorn – 3 tblsp
Cummin seeds – 3 tblsp
Hing – 1/2 tsp
Roast all the ingredients together, till a nice aroma arises and the dhals turns golden brown.
Dry grind using a coffee grinder and store in an airtight container.
Heat a small pan and add all the ingredients under roast and grind, except the grated coconut. Roast these till the dhal turns golden brown. Remove and set aside. Now, roast the coconut in the same pan till it turns golden. Empty it with the other ingredients.
Cook the tuvar dhal till it is mushy and soft. Mash it and Set aside. Keep the water for adding later.
Now, heat a larger vessel/pan with the ghee. Add the mustard seeds and jeera and wait for them to sputter.
Add the chopped tomatoes and sauté. Sauté them till they turn soft.
Now, add the tamarind puree, cooked and mashed dhal, rasam powder, turmeric powder and the ground masala powder along with 2 cups cups of water (including the reserved dhal water) and boil.
Let the rasam boil for 5 minutes. When a nice aroma arises from the rasam and it starts to froth, add the chopped coriander leaves and remove from heat.
Serve hot with plain rice and pappad.