Mysore Rasam ko English mein kya kehte hain?

मैसूर रसम ko English mein Mysore Rasam likhte hain.

Kitna time lagta hai?

15 min lagta hai — 10 min taiyari, 5 min pakana.

Mysore Rasam

Name: Mysore Rasam
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 5 servings
Cuisine: Multiple States Indian
Ingredients: 9g Ghee; 1piece green chillies; 2tsp Coriander Seeds; 1tsp Jaggery; 2piece Tomato; salt; 20g Tamarind (Block); 0.5tsp black pepper powder; 0.5cup Arhar Dal (Desi - Unpolished); 2piece Coriander Leaves; 0.25cup Fresh Coconut; 0.25tsp Asafoetida; 0.5tsp Cumin Seeds; 1tsp Mustard Seeds (Black); 1piece Curry Leaves; 2tsp Chana Dal; 2piece dry kashmiri chillies

Mysore Rasam is a spicy and tangy South Indian soup originating from the states of Karnataka and Tamil Nadu. This flavorful dish is typically served as a side or appetizer, and its key flavors come from a blend of spices, tamarind, and asafoetida. The texture is thin and watery, making it a refreshing accompaniment to a meal.

Time 15 min · Serves 5 · 145 kcal · South India, Multiple States

Ingredients

Main

Ghee — 9 g (whole)
green chillies — 1 piece (chopped)
Coriander Seeds — 2 tsp (whole)
Jaggery — 1 tsp (whole)
Tomato — 2 piece (chopped)
salt (optional) (whole)
Tamarind (Block) — 20 g (whole)
black pepper powder — 0.5 tsp (ground)
Arhar Dal (Desi - Unpolished) — 0.5 cup (whole)
Coriander Leaves — 2 piece (chopped)
Fresh Coconut — 0.25 cup (grated)

Tempering

Asafoetida — 0.25 tsp (ground)
Cumin Seeds — 0.5 tsp (whole)
Mustard Seeds (Black) — 1 tsp (whole)
Curry Leaves — 1 piece (ground)
Chana Dal — 2 tsp (whole)
dry kashmiri chillies — 2 piece (whole)

Method

To begin making Mysore Rasam, wash and pressure cook the toor dal with a pinch of turmeric for 3 whistles.
Allow the pressure to release naturally, mash the dal and keep aside. Add a little lukewarm water to the tamarind, and extract 1 cup of pulp. Keep aside.
To make the mysore rasam powder, dry roast the chana dal, coriander seeds, cumin seeds, black pepper powder and Kashmiri dry red chillies on low heat until the chana dal turns golden and the spices start releasing their aroma; add the fresh coconut towards the end and roast for a few more seconds.
Cool this mixture and make a fine powder using a mixer grinder. Keep aside.
Take a saucepan, add the mashed toor dal, tamarind pulp, chopped tomatoes, slit green chilli, the ground Mysore rasam powder, jaggery, salt and 2 cups water, and simmer until the tomatoes are well cooked and mushy.
Heat ghee in a small tadka pan, add the mustard seeds and let them crackle, then add the curry leaves and asafoetida; pour this tempering over the rasam and garnish with coriander leaves. Serve Mysore Rasam along with Steamed Rice, Beetroot Palya, Salad and Papad for a delicious Karnataka meal for a weekday lunch.

Common questions

Mysore Rasam ko English mein kya kehte hain?: मैसूर रसम ko English mein Mysore Rasam likhte hain.
Ek plate Mysore Rasam mein kitni calories hoti hain?: 145 kcal per plate.
Kitna time lagta hai?: 15 min lagta hai — 10 min taiyari, 5 min pakana.