Mysore Rasam Recipe , How To Make Mysore Rasam

How to make Mysore Rasam. Rasam preparation with tomatoes, dal and coconut. Using home made rasam podi / powder.

Mysore rasam is a very popular recipe in the Tamil brahmin households. Its also called as araithu vitta rasam as coconut is ground and added. I will be using home made rasam powder / saaru podi / rasam podi for this recipe. The saaru podi is made with byadagi chillies. Byadagi chillies are native Karnataka chillies that are very bright red in colour but not very spicy. It has a unique flavour and that’s important for the rasam. Its also sold as Mangalorean chillies.

Boil the toor dal with a cup of water in a pressure cooker for 10 minutes. Remove from heat and set aside to cool. Once the pressure is released, open the cooker and mash with the back of a cup. Set aside.

Soak the tamarind in 3/4 cup of water for 20 minutes. Extract the pulp of the tamarind and discard the seeds and the fibre. Set aside the tamarind pulp / juice.

Heat coconut oil in a pan and add in the mustard seeds. Let the mustard seeds splutter. Add in the curry leaves. Add in the saaru podi / rasam powder. Fry for 2-3 seconds. Do not fry for long. The spices will get burnt if fried.

Grind a tomato in a mixie and add it to the pan. Fry for 2-3 minutes till the tomatoes are completely cooked.

Add in the tamarind extract and the cooked dal along with the water used for cooking the dal.

Add in the salt and jaggery. Let it simmer for a couple of minutes.

Grind two tablespoon of coconut with half cup of water to a smooth paste. Add it to the pan. Simmer for two minutes. Do not simmer for long after adding coconut paste.

Add in the chopped coriander leaves and remove from heat.

I like to serve the rasam with Potato Kara Kari or Cheppankizhangu Fry.

• 1 teaspoon coconut oil
• 1/4 teaspoon mustard seeds
• 1 sprig curry leaves
• 1 heaped teaspoon saaru podi
• 1 ripe tomato
• 3/4 teaspoon salt
• 1 teaspoon jaggery
• 2 tablespoon fresh grated coconut
• 3 sprigs coriander leaves, chopped
• 3 tablespoon toor dal
• Half a gooseberry size tamarind

1. Boil the toor dal with a cup of water in a pressure cooker for 10 minutes. Remove from heat and set aside to cool. Once the pressure is released, open the cooker and mash with the back of a cup. Set aside.
2. Soak the tamarind in 3/4 cup of water for 20 minutes. Extract the pulp of the tamarind and discard the seeds and the fibre. Set aside the tamarind pulp / juice.
3. Heat coconut oil in a pan and add in the mustard seeds. Let the mustard seeds splutter. Add in the curry leaves. Add in the saaru podi / rasam powder. Fry for 2-3 seconds.
4. Grind a tomato in a mixie and add it to the pan. Fry for 2-3 minutes till the tomatoes are completely cooked.
5. Add in the tamarind extract and the cooked dal along with the water used for cooking the dal.
6. Add in the salt and jaggery. Let it simmer for a couple of minutes.
7. Grind two tablespoon of coconut with half cup of water to a smooth paste. Add it to the pan. Simmer for two minutes.
8. Add in the chopped coriander leaves and remove from heat.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 15 mins
• Category: Rasam / Broth
• Cuisine: South Indian

• 1 teaspoon coconut oil
• 1/4 teaspoon mustard seeds
• 1 sprig curry leaves
• 1 heaped teaspoon saaru podi
• 1 ripe tomato
• 3/4 teaspoon salt
• 1 teaspoon jaggery
• 2 tablespoon fresh grated coconut
• 3 sprigs coriander leaves, chopped
• 3 tablespoon toor dal
• Half a gooseberry size tamarind

1. Boil the toor dal with a cup of water in a pressure cooker for 10 minutes. Remove from heat and set aside to cool. Once the pressure is released, open the cooker and mash with the back of a cup. Set aside.
2. Soak the tamarind in 3/4 cup of water for 20 minutes. Extract the pulp of the tamarind and discard the seeds and the fibre. Set aside the tamarind pulp / juice.
3. Heat coconut oil in a pan and add in the mustard seeds. Let the mustard seeds splutter. Add in the curry leaves. Add in the saaru podi / rasam powder. Fry for 2-3 seconds.
4. Grind a tomato in a mixie and add it to the pan. Fry for 2-3 minutes till the tomatoes are completely cooked.
5. Add in the tamarind extract and the cooked dal along with the water used for cooking the dal.
6. Add in the salt and jaggery. Let it simmer for a couple of minutes.
7. Grind two tablespoon of coconut with half cup of water to a smooth paste. Add it to the pan. Simmer for two minutes.
8. Add in the chopped coriander leaves and remove from heat.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 15 mins
• Category: Rasam / Broth
• Cuisine: South Indian

Find it online : https://www.kannammacooks.com/mysore-rasam-how-to-make-mysore-rasam/

Vegetable biryani restaurant style. South Indian hotel vegetable biryani recipe.

My sister told me that I had to try this recipe for restaurant style vegetable biryani. She sent me this hand written recipe from her friend. She had tasted the biryani at her friends place and told me that it was so nice and I had to try it immediately. So did I and I should say that we enjoyed the biryani a lot.

Here is the recipe. The original recipe uses seeraga samba rice. I do not get this rice here in Hong Kong. So I have used basmati rice today.

Before starting to cook, soak the rice in water.

First lets make a paste. Grind the ingredients listed under “masala paste” with half a cup of water to a smooth paste. Set aside. The ingredients are listed at the bottom.

Heat oil in a pan. Be generous with the oil. I have used 3 tablespoon of oil today. Add in the maratti moggu and cardamom. Add in the bay leaf and sliced onions and fry till the onions are starting to brown.

Add in the tomatoes and saute til the tomatoes are well cooked and juiced down.

Add in the vegetables. Make sure you dice the veggies small. The vegetable rice ratio is 2:1. I have used 2 cups of veggies for 1 cup of rice. You can use the vegetable of your choice. I have used potatoes, carrots and beans today. The original recipe calls for beetroot too! Saute the veggies for a minute. Add in the ground masala paste and saute the mixture for five minutes on a medium flame.

Add in the lime juice, yogurt and turmeric.

Add in the salt. Saute the mixture well for a couple of minutes.

Add in half a cup each of chopped mint leaves and coriander leaves. Saute for a minute. Add in the water. I have used 1.5 cups of water for the 1 cup of rice used. Let it come to a boil.

Add in the drained basmati rice to the pressure cooker. Mix well once. Cover the pressure pan with a lid and leave it exactly for 2 whistles on medium flame. Switch off the flame and let the pressure from the cooker release naturally.

Note: If using the oven, let the mixture come to a boil after adding rice. Once the mixture comes to a boil, move to a preheated 400 degree Fahrenheit oven and bake for 20 – 25 minutes. After 20 – 25 minutes, remove from the oven and allow it to rest for 10 minutes before serving. Note: Its important that the mixture needs to come to a boil before transferring it to the oven.

Serve with Egg curry.

Masala Paste

• 3/4 inch ginger
• 5 cloves garlic
• 1/2 inch cinnamon
• 3 cloves
• 3 dried red chillies
• 5 cashews
• 1/2 tablespoon fennel seeds (sombu)

Other Ingredients

• 3 tablespoon sunflower oil
• 2 Maratti Moggu (kapok buds)
• 2 cardamom
• 1 bay leaf
• 1 onion, sliced
• 1 tomato, chopped
• 2 cups diced veggies
• 1 tablespoon lime juice
• 1 heaped tablespoon yogurt
• 1/2 teaspoon turmeric
• 1 teaspoon salt
• 1/2 cup chopped mint leaves
• 1/2 cup coriander leaves
• 1.5 cup water
• 1 cup seeraga samba rice or basmati rice

1. Before starting to cook, soak the basmati rice in water.
2. First lets make a paste. Grind the ingredients listed under “masala paste” with half a cup of water to a smooth paste. Set aside.
3. Heat oil in a pan. I have used 3 tablespoon of oil today. Add in the maratti moggu and cardamom. Add in the bay leaf and sliced onions and fry till the onions are starting to brown.
4. Add in the tomatoes and saute til the tomatoes are well cooked and juiced down.
5. Add in the vegetables. Saute the veggies for a minute. Add in the ground masala paste and saute the mixture for five minutes on a medium flame.
6. Add in the lime juice, yogurt and turmeric.
7. Add in the salt. Saute the mixture well for a couple of minutes.
8. Add in half a cup each of chopped mint leaves and coriander leaves. Saute for a minute. Add in the water. Let it come to a boil. Add in the drained basmati rice to the pressure cooker. Mix well once. Cover the pressure pan with a lid and leave it exactly for 2 whistles on medium flame. Switch off the flame and let the pressure from the cooker release naturally.
9. Serve hot.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 20 mins
• Cook Time: 30 mins
• Category: Main Dish
• Cuisine: Tamilnadu