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MYSURU SAARU/MYSORE RASAM

mayurisjikoni
Mysore Rasam, also known as Mysuru Saaru is a South Indian thin lentil curry or soup like preparation. Prepared with cooked lentils, tomato and freshly ground spices, it is generally enjoyed with rice. Alternately, you can sip on it like a soup especially during the cold season. In the state of Karnataka it is known as Saaru. If you ever get the opportunity to enjoy a full South Indian meal, rasam will be served with it.

 

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Servings 4

Ingredients
  

FOR MYSORE RASAM | MYSURU SAARU

  • 1 cup tuvar dal cooked
  • ¼ tsp turmeric powder
  • 2 tbsp tamarind paste
  • 3/4 cup fresh tomato puree
  • 1 tsp salt
  • 3-4 cups water
  • ½ - 1 tsp jaggery
  • 2 tbsp fresh coriander chopped

FOR THE RASAM MASALA OR SPICE MIXTURE

  • ¼ cup fresh grated coconut
  • 6-8 fenugreek seeds
  • 1 tsp coriander seeds
  • 1 tbsp chana dal roasted
  • 1 tsp urad dal
  • ½ tsp cumin seeds
  • 2-3 dry red chillis
  • 1/2 tsp peppercorns
  • 8-10 curry leaves
  • 1 tbsp ghee
  • 1/8 tsp asafoetida

FOR THE TEMPERING

  • 1 tsp ghee
  • ½ tsp mustard seeds
  • 1-2 dry red chillis
  • 6-8 curry leaves

Instructions
 

PREPARATION OF THE RASAM POWDER | SPICE MIXTURE

  • Heat ghee in a saucepan over low heat.
  • Add chana dal and roast till it begins to turn pinkish.
  • Add urad dal. Stir for a minute otherwise till it begins to turn a bit brown.
  • Add coriander, cumin, fenugreek seeds, peppercorns and curry leaves. Stir fry for 1 minute.
  • Add coconut and stir fry for 1-2 minutes or till you get the aroma of the coconut. Keep on stirring the mixture so that it does not burn.
  • Take the pan off the heat. Let the mixture cool down completely in a plate.
  • Grind in you spice blender to a little coarse powder. It will not grind to a fine powder because of the coconut.

PREPARATION OF MYSORE RASAM | MYSURU SAARU

  • Wash tuvar dal in water 3-4 times.
  • Add 2 cups warm water and let the dal soak for 20-30 minutes.
  • Put the dal along with the water and turmeric powder in a pressure cooker and let it cook for 2-3 whistles. Alternately cook it in the Instant Pot at pressure cook mode for 12 minutes at normal low setting.
  • Once it's done, let the pressure from the cooker or IP reduce naturally.  Open the cooker or Instant Pot.
  • Mash the dal lightly.
  • Add the chopped or pureed  tomatoes, 3-4 cups of water and salt.
  • Mix and let the rasam simmer over medium to low heat till the tomato gets cooked and becomes soft.
  • Add rasam powder, jaggery and tamarind paste. Mix well. Simmer for another 10-15 minutes.

PREPARATION OF THE TEMPERING

  • Heat ghee in a small pan.
  • Add mustard seeds.
  • When the seeds begin to splutter, add the red chilis and curry leaves.
  • Pour the tempering or vaghar over the saaru/rasam.

TO SERVE

  • Sprinkle the chopped coriander  over the rasam.
  • Serve with some steamed rice or serve it one its own like a soup. Usually a side vegetable dish like a poriyal, kootu or palya is served along with fried appalam.(papadum)

Notes

  • Use fresh tomato puree or passata if you don't have fresh tomatoes. Can also use canned chopped tomatoes.
  • Add red chillis according to your taste.
  • Don't add too much tamarind or jaggery. All the flavours should be in balance.
  • Cooked tuvar dal can be stored in the freezer for 2 -3 months. Make sure you put it in air tight containers. Once thawed don't freeze it again. Freeze in small batches.