Mysore Rasam / Mysore Tomato Saaru

A rasam is a regular feature in our home though I haven't posted a recipe yet since I never seem to capture a decent picture of it. All the good things settle at the bottom and all one get to see is some orange - brownish water with some wilted cilantro floating over. Even the mustard seeds and curry leaves refuse to stay on the surface as one can notice. Chaaru / Rasam / Saaru, with various regional names is a south Indian lentil based watery broth served at almost at the end of a meal. It is served after sambhar, another lentil and vegetable based course and  just before one eats rice and curd / yogurt. Tomatoes are an usual addition to it. This flavorful and spicy broth is to aid the digestion and is usually eaten with rice. One can even drink the flavorful broth as it is. In our Andhra homes, we eat rice and rasam along with some cooked lentils seasoned just with salt called muddha pappu, even though the rasam is made with lentils. 

Rasam is an integral part of the menu whenever we are eating rice  in our home, along with a curry and lentil preparation, A chutney / pickle and yogurt tag along obviously. Yesterday, I had made a meal somewhat resembling Karnataka cuisine with badanekayi - avarekaalu huli aka eggplant - field beans sambhar, bottle gourd curry and decided to include Mysore rasam instead of my regular version. I make my own rasam powder which happens to be my grandmother's recipe and prepare a first class rasam. I have noticed that MTR's rasam powder is also fabulous though my son says he loves my version more. I guess I should feel flattered. There are several rasam recipes one can try though I mostly keep rotating the common tomato and lemon versions. 

One of my close friend's mother was from Mysore and I have eaten her food several times. And I couldn't remember now whether her rasam tasted any different though I could vividly recall the huli aka sambhar. It is mostly because my mother never made / makes a sambhar to this day in our home and I had a strong dislike towards sambhar powder then. I could have called my friend but I checked a few cooking blogs from Kannadigas to see how differently the rasam powder is made from my usual version. I realized there were two extra ingredients than mine, mustard seeds and curry leaves. Also I had seen online, some Mysore saaru versions with the addition of coconut. I can relate to the coconut part though since Kannadigas have a habit of throwing shredded fresh coconut in anything and everything. However the addition of coconut here is optional. 2 or 3 tbsp. fresh, shredded coconut can be toasted and ground along with the ingredients while making rasam powder and added to the rasam.

Preparing saaru podi / rasam powder:
Ingredients:
1 tsp. coriander seeds
1/2 tsp. cumin seeds
1/4 tsp. black pepper
A pinch of mustard seeds
A pinch of fenugreek seeds
1 or 2 red chillies
4 to 5 curry leaves
(A little asafoetida can be added as well though I skipped it.)

Directions:
* Add all the ingredients to a pan and toast on low flame until the coriander seeds turn a shade darker. (I don't add oil to toast the ingredients usually and skipped it. A tsp. of oil can be heated and red chillies, curry leaves and asafoetida can be toasted in it.)
* Let the ingredients come to room temperature and grind them together finely. 

Ingredients for saaru:
1 gooseberry sized tamarind 
1/4 cup toor dal / lentils
1 big tomato
1/8 tsp. turmeric powder
1 tsp. rasam powder or to taste (recipe above)
Salt to taste
1/2 tsp. jaggery
2 tbsp. minced cilantro leaves  
Ingredients for tempering:
1 tsp. ghee / oil
1/2 tsp. mustard seeds
1/2 tsp. cumin seeds
Few curry leaves
A pinch of asafoetida

Directions:
* Soak tamarind in hot water. 
* Rinse toor dal twice with water and drain. Pressure cook the toor dal adding a little over than 1/2 cup water, turmeric and tomato until dal is cooked. When the valve pressure is gone, mash the dal with the back of the ladle. Mash the tomato finely and discard the skin.
* Squeeze the tamarind and collect the pulp, discarding the residue.
* Heat ghee or oil in a pot. Add mustard seeds, cumin seeds to the pot. When mustard seeds start to splutter, add curry leaves and asafoetida. Then add the mashed dal, mashed tomato, rasam powder, salt, jaggery, tamarind to taste and cilantro. Add a cup of water or a little more and stir well. Taste and adjust the seasonings if needed. 
* Bring the rasam to a rolling boil and turn off the stove immediately.
* Serve with rice.

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Moongdal - Green Mango Rasam / Pesarapappu - Mamidikaya Chaaru

Chaaru / Rasam / Saaru whatever the regional name maybe, happens to be a staple dish in south Indian cooking and is a thin, spicy lentil broth served with rice. It is served in many homes for every lunch / dinner and considered a comfort dish by many. It aids in digestion and is light enough to serve even to the sick. The classic and the most common rasam uses the pigeon peas - tomato combo. Or lemon juice in lieu of tomato. There are different variations nowadays in the rasam preparations and I happened to see this one on a television cooking program. Rasam powder aka the spice powder used to prepare rasam is a pantry staple in south Indian homes and if you have rasam powder (either homemade or store bought - I would recommend MTR brand) handy, the preparation becomes a simple and easy one.

I prepare rasam / chaaru on a regular basis in my home though I don't have the basic rasam recipe posted here on my blog so far. I am quite good at rasam preparation while not being so in  photographing it. I admit it without any embarrassment that my 'rasam' photographs usually don't do justice to the dish itself.  I see many bloggers beautifully capturing rasam in their images. In my case, all the good stuff sinks to the bottom including the tempering and clear liquid topped with drops of grease remains to be captured and I usually give up. I wasn't happy with today's image too but the green mango rasam is so flavorful that I could not let go without posting it.

Ingredients:
1/4 cup moong dal / skinned, split green gram
1/8 tsp. ground turmeric
3/4 tsp. salt or as needed
1 and 1/2 cups water
1 tbsp. finely minced cilantro
Ingredients to toast and grind:
1/4 tsp. pepper corns
1/2 tsp cumin seeds
1.5 tsp. coriander seeds
or
1 tsp. homemade or store bought rasam powder
Ingredients for tempering:
1 tsp. ghee / oil
1/2 tsp. mustard seeds
1/2 tsp. cumin seeds
2 dried red chillies, broken into bits
2 green chillies, sliced lengthwise
6 - 8 curry leaves
A pinch of asafoetida powder
1/4 cup grated green mango 

Directions:
* Wash and rinse the moong dal in two exchanges of water and drain. Pressure cook moong dal adding 1/2 cup of water and ground turmeric for 3 whistles. (At this stage, one can also add mango pieces along with dal and cook instead of grating and frying later). When the valve pressure is gone, finely mash the dal and mangoes (if used) with the back of a ladle and keep aside.
* Meanwhile, toast pepper corns, cumin and coriander seeds without burning them. Let cool and grind fine. (Skip the step if you have rasam powder.)
* Heat oil / ghee in a pan / pot and add mustard seeds and cumin seeds. When mustard seeds starts to splutter add red chillies, green chillies and curry leaves and saute for a few seconds. Next add asafoetida powder and grated mango (in case if you haven't pressure cooked green mango in the first step.). Fry for few minutes on low flame until the mango appears cooked. Then add pureed moong dal, salt, ground spices (or rasam powder), minced cilantro and about 1.5 cups of water (or as needed to get the desired consistency.) Taste and adjust the seasonings if needed. Bring the mixture to a boil and turn off the stove.
* Serve piping hot rasam with rice and dollop of ghee or as a part of a south Indian meal.

Notes:
* I usually don't use green or red chillies in a rasam recipe since the red chillies and black pepper used in my rasam powder lend enough spicy kick. However I used MTR rasam powder while preparing this rasam and recommend the usage of red chillies and mildly spiced green chillies unless if the rasam powder being used is very spicy by itself. The sourness from the green mango cuts down the spicy level. 
* The mango can be cut into pieces and cooked (and then mashed) along with moong dal if desired instead of grating and frying later.
* Basically I use the same ingredients to prepare my own rasam powder but not in the same ratio. The recipe link to my rasam powder is given below.

Other Rasam recipes posted here.
Carrot Rasam
Drumstick Rasam
Pineapple Rasam
Rasam Powder / Charu podi

This goes to Blogging Marathon under 'Bookmarked Recipes' Theme.

  

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