Mysore Rasam is a traditional South Indian vegetarian dish. There are various kinds Rasams. It can be eaten mixed with rice, or drunk like a soup. It usually follows the sambar and in turn followed by curd rice. It is soup consistency. Mysore Rasam contains special spices which are beneficial.
Cilantro(coriander) 1/2 bunch
Asafoetida 1/2 tbsp
Green chili 2 medium size
Red chilies 2 medium size
Turmeric 1/2 tbsp
Tomatoes 3 medium size
Curry leaves a few
Salt and papper to taste
oil, urid dal, mustard seeds to season
water 2 cups
1 Take a wide vessel pour two cups of water, add salt, pepper, green chili,Asafoetida, and turmeric. In a seperate pan cut tomato into small pieces and half cook it for a few minutes
2 Now add the half cooked tomato to the larger vessel with the other ingredients and hand crush them all together. Cook it for about five minutes (till it boils)
3 In a frying pan add oil heat it and season with mustard, urid dal, red chili and curry leaves. Pour this into the cooking rasam vessel and reduce flame let it boils for about a minute more
4 Turn off the heat, garnish it with cilantro(corriander leaves) and serve it hot with white rice
Make Your own Rasam powder or buy it from any Indian store
For one serving of Rasam: 1 tsp of the following: Ingredients : Dry red pepper(1 measure), Dhania/cilantro seeds/coriander seeds(1 measure), whole pepper(4 tsps), toor daal/chick peas(4 tsp), channa dal(2 tsp), cumin seeds(2 tsp) Make sure these are dry. Grind into a smooth powder. Add 4 tsp turmeric powder and mix well.
You can make large quantities and keep it for months. Moisture will spoil it. Keep it dry and air tight.