I have, many a times, mentioned in this blog, about my mom being an excellent cook. So is my Mother-in-Law. Both mine and G’s family hail from the same region in . Which means both my mom and MIL cook almost the same way. I didn’t have any getting used to when I joined their family.
Like I have learnt recipes from my mom, I also wish to learn a few from my MIL, which hasn’t been possible so far. Directly, that is. I managed to learn from her indirectly through G’s cookbook. G, being an excellent cook too, has meticulously collected few of her recipes with detailed instructions.
Mysore rasam is one such recipe. This rasam, unlike others, is an indulgence. It is rich, flavourful and thicker like arachu vitta sambar. G’s touch of taking this recipe to the next level is by adding coconut milk, which makes it deliciously creamy, without over powering other spices. Of course, this is optional, but try it once before you decide it. You will be hooked!IngredientsToor dal – ¼ cup
Tamarind paste – 1 tsp
Tomato - 1
Asafoetida – a pinch
Coconut milk – ¼ cup (optional)
Mustard seeds – ½ tsp
Ghee – ½ tsp
SaltTo roast and grindChana dal – 1 tsp
Red chillies – 3 or 4
Pepper – 1 tsp
Coconut – 2 tbsp
Pressure cook toor dal till soft. In a tsp of oil, roast chana dal, red chillies and pepper. Switch off the flame and then add coconut. Mix well, cool and grind to a fine paste.
Boil tamarind paste, tomato, asafoetida and ½ cup of water, until raw smell from tamarind goes away. Add the ground mixture, coconut milk and cooked dal and simmer until the rasam is frothy. Do not boil the rasam after adding the dal and spices.
Heat ghee, splutter mustard seeds and add to the rasam. Garnish with coriander leaves and serve rasam with rice.