Karnataka

Mysore rasam

Name: Mysore rasam
Total time: 30 min
Yield: 4 servings
Cuisine: Karnataka
Ingredients: 1/4 cup toor dal (split pigeon peas); 2 medium tomato; a small piece tamarind; 1 tbsp coriander seeds; 1 tsp chana dal (split chickpeas); 1 tsp cumin seeds; 1 tsp black pepper; 3 dried red chilli; 2 tbsp fresh grated coconut; 1 tsp jaggery; 4 cups water; 2 tsp ghee; 1/2 tsp mustard seeds; 2 sprigs curry leaves; a pinch asafoetida; Salt, to taste

Rasam with freshly roasted spices and coconut. The royal version, and you can taste why.

30 minTime

4 gProtein each

mediumSpice

The royal rasam1 chapter · 1 min read

Make it your way

Grandma's wayFreshly roasted masala with coconut and ghee.

The original

125kcalsame

4 gproteinsame

5 gfibresame

30minutessame

Mysore rasam.

Per serving, worked out from the ingredient table.

Ingredients

Toor dal (split pigeon peas)¼ cup

Tomato2 medium

Tamarinda small piece

Coriander seeds1 tbsp

Chana dal (split chickpeas)1 tsp

Cumin seeds1 tsp

Black pepper1 tsp

Dried red chilli3

Fresh grated coconut2 tbsp

Jaggery1 tsp

Water4 cups

Ghee2 tsp

Mustard seeds½ tsp

Curry leaves2 sprigs

Asafoetidaa pinch

Saltto taste

Method

4 steps

1Pressure cook toor dal for 4 whistles and mash with water.
2Roast coriander seeds, chana dal, cumin, pepper and red chillies in a few drops of ghee, then add coconut. Grind fine with a little water.
3Boil tamarind extract with tomatoes, jaggery and salt for 8 minutes.
4Add the paste and dal water, heat until frothy, then turn off. Temper mustard, curry leaves and asafoetida in ghee and pour over.

Serve it like this

Ladle into warm bowls and serve hot, with a few coriander leaves on top.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Karnataka

Mysore rasam

Rasam with freshly roasted spices and coconut. The royal version, and you can taste why.

30 minTime

4 gProtein each

mediumSpice

The royal rasam1 chapter · 1 min read

Make it your way

Grandma's wayFreshly roasted masala with coconut and ghee.

The original

125kcalsame

4 gproteinsame

5 gfibresame

30minutessame

Mysore rasam.

Per serving, worked out from the ingredient table.

Ingredients

Toor dal (split pigeon peas)¼ cup

Tomato2 medium

Tamarinda small piece

Coriander seeds1 tbsp

Chana dal (split chickpeas)1 tsp

Cumin seeds1 tsp

Black pepper1 tsp

Dried red chilli3

Fresh grated coconut2 tbsp

Jaggery1 tsp

Water4 cups

Ghee2 tsp

Mustard seeds½ tsp

Curry leaves2 sprigs

Asafoetidaa pinch

Saltto taste

Method

4 steps

1Pressure cook toor dal for 4 whistles and mash with water.
2Roast coriander seeds, chana dal, cumin, pepper and red chillies in a few drops of ghee, then add coconut. Grind fine with a little water.
3Boil tamarind extract with tomatoes, jaggery and salt for 8 minutes.
4Add the paste and dal water, heat until frothy, then turn off. Temper mustard, curry leaves and asafoetida in ghee and pour over.

Serve it like this

Ladle into warm bowls and serve hot, with a few coriander leaves on top.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Mysore rasam

Make it your way

Ingredients

Method

Mysore rasam

Make it your way

Ingredients

Method

Make it a meal