Rasam Mysore Style (Tomato Saaru)
Rasam is a kind of South Indian soup, usually eaten with rice. There are many types of rasam. Black peppers and tamarind are a key ingredient to rasam. It can be made without lentils, with lentils, with tomato, lemon, tamarind etc. Rasam is called "saaru" in Karnataka. In Gujarat, where I grew up, we ate dal and kathol but in Karnataka, it's rasma and sambar on the menu everyday. That's cultural difference -starts with food basics! Mysore rasam has a slightly thicker consistency and has more protein as it is made with a little lentils.
Ingredients
  • 2 tbsp. tuvar / arhar dal (split yellow pigeon peas)
  • 3 tomatoes
  • 1/4 tsp. turmeric
  • 1 tbsp. rasam pd. (See recipe under spices)
  • 1 tsp. tamarind paste
  • a little salt to taste
  • 1 tbsp. shredded coconut
  • 1 tsp. jaggery/sugar
  • 3 sprigs cilantro leaves
    • For Seasoning
  • 1 tbsp. ghee
  • 1/2 tsp. mustard seeds
  • 6 curry leaves
  • 1/4 tsp. asafoetida (hing)
Instructions
  1. Wash tuvar dal and put it in a pressure cooker. Add tomatoes cut into quarters, turmeric and a cup of water. Close lid and pressure cook for 4 to 5 whistles.
  2. Once cool, open cooker and remove the tomato skins (will come off easily). Now mash the contents with the back of a spoon opr blender.
  3. Add a little shredded coconut, rasam powder, tamarind paste, jaggery/sugar and chopped coriander. Mix well and add about 3 more cups of water to this. Bring this to a rapid boil and then simmer on medium heat for 5 to 6 minutes.
  4. Meanwhile, for the seasoning, melt ghee a small pan and add mustard. When the seeds crackle, turn off the heat and add curry leaves and a pinch of asafoetida. Pour this into the simmering rasam, mix well and switch off.
  5. Rasam can be served as a spicy appetizer (good for colds and coughs) or with rice with a dollop of ghee.