Mysore Rasam (Rasam powder Incl)

One of the things I loved when I was in Mysore was the rasam. It has this amazing flavour that satifies my taste buds. End your meal with Rasam leaves a very good taste in your mouth:-). Key ingridient in this is the dry chillies you get there. It is called Ghaatu menusu (menusu is chilli in kannada). Also add green chillies directly in boiling water to get a fresh flavour and more spice.

For Rasam Powder:-

Dry red chillies - 1 cup
(Ghaatu menusu)
dhaniya - 0.4 cup
Jeera - 0.3 cup
Methi seeds - 1tsp
Curry leaves - 2 handful

Take oil in a pan and fry the dry chilies well. Keep it aside and fry all the rest also in oil one at a time. Once cool, grind the powder and keep aside. You can store this powder in a air tight container for future use as well

For Rasam:-
Cooked Toor dal - 2 cups
Tamarind juice - 2 tbspn
green chilies - 4 small ones
Fresh chopped Coriander - handful
Few curry leaves
Tomato (Optional)

1. Take 4 cups water. Mix tamarind juice, coriander, curry leaves and let it boil. Make sure you extract the tamarind juice fresh before preparing the rasam. readymade tamaring pulp do not yeild good results
2. After 2 mins add the cooked dal. Ensure the consistency is thin. Now add Green chillies as well. Add Tomato at this point if required.
3. Then add the rasam powder, salt to taste. At this point you should get a very good aroma of rasam.
4. Add ghee in another pan for seasoning. Add mustard seeds, dry chilli, hing, turmeric and put in the rasam. Make sure you use ghee for seasoning to yeid best results.

Serve the Rasam hot with Rice and papad.