Mysore Rasam Brahmin Recipe – Indian Vegetarian Curry

Mysore rasam Brahmin Style is known in Kerala as Rasam Vada, since Dhal vada is cooked in rasam instead of cooking and diluting toor dal for the rasam. In Kerala, Mysore rasam is a side dish for the breakfast and dinner and not for lunch. In Bangalore, it is one of the side dishes for the lunch. Different states in India makes the same dishes with some added or removed ingredients. Some dishes gets state / caste / religion name added to the dish indicating the change in flavour or color.

Mysore Rasam Brahmin Recipe

Ingredients for Mysore Rasam Brahmin Style:

  • Thoor dhal – 125 gms
  • Tamarind (imli) – 1 small lemon size
  • Mustard seeds – 2 tsp
  • Ghee – 1 tsp
  • Green chilly – 3 no’s
  • Curry leaves – 1 tbsp
  • Salt to taste

For Masala:

  • Coriander seeds – 1 tsp
  • Dried Red chilies – 4 no’s
  • Pepper corns – 1/2 tsp
  • Bengal grams – 1 tsp
  • Thoor dhal – 1 tsp
  • Cumin seeds – 1/2 tsp
  •  and Asafetida or Hing – 1/4 tsp

Method of Preparation:

  • Cook thoor dhal and mash well
  • Extract tamarind pulp in a 1/4 liter water, boil the pulp with salt and asafetida
  • Roast the items given for masala except cumin seeds, and grind to a fine paste with little water
  • Add this paste to the boiling tamarind pulp and let it boil for another 5 mins over simmering
  • Next mashed thoor dhal and let it boil for some more time
  • Add curry leaves and remove from stove
  •  and finally Heat ghee in a pan and crackle mustard seeds and green chilly, add to the rasam, cover and keep aside

N.B.: You can add finely chopped tomato (1 no) and 1 tbsp on finely chopped coriander leaves

Brahmin is a caste in Hinduism and Rasam is one of their daily food.

Hope this Mysore Rasam Brahmin Style is easy to prepare and you enjoy it.

Check out this Vegetarian Dessert – Kadala Pradhaman Recipe

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