Indian Vegetarian Recipes

Mysore rasam recipe

Mysore rasam recipe | Popular South Indian rasam recipe with freshly ground spices. Mysore rasam recipe in Tamil with full video and step-by-step pictures.

A flavourful, no onion no garlic rasam made with a unique blend of tomatoes and whole spices comprising of peppercorns and grated coconut. Mysore Rasam or Arachuvitta rasam, is a flavourful rasam made by grinding the whole spices (as the name Arachivitta meaning after grinding in Tamil, implies). This is very popular in Karnataka cuisine.

It gets its aroma because of the freshly made masala that goes into it. It pairs well with hot rice and can also be had as an appetizer/soup. I got this recipe from my sister and we all thoroughly enjoyed it. The spices are similar to the ones used in arachuvitta sambar. We use pepper and cumin seeds in this Mysore rasam recipe.

Do check out my other interesting rasam
variations like Kalyana rasam, Paruppu rasam, Andhra style no-cook Raw rasam, Paruppu urundai rasam, Tomato rasam with fresh spices.

Also, check out the One-pot rasam sadam recipe.

Mysore rasam recipe

Mysore Rasam recipe

Flavourful rasam recipe with freshly ground spices

Course Lunch, Main Course

Cuisine Indian, South Indian

Keyword South indian gravy, South Indian lunch recipes, South Indian rasam recipes

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings

Author Jeyashri suresh

Ingredients

2 tomato
¾ cup thin tamarind extract
1 tsp sambar powder or rasam powder
½ tsp turmeric powder
Salt as needed
2 pinches asafoetida
2 tbsp cooked toor dal
2 cups of water
1 tsp ghee
½ tsp mustard seeds
Few coriander leaves
Few curry leaves
¼ tsp jaggery

To roast and grind

1 tbsp coriander seeds | Dhaniya
2 tsp chana dal
2 red chili
½ tsp pepper
½ tsp cumin seeds
2 tbsp coconut

Instructions

In a pan let’s dry roast the coriander seeds, chana dal, pepper, cumin seeds and red chili.
Roast till they turn aromatic and golden brown. Roast in medium flame.
Grind this along with coconut by adding little water.
Add 2 cups of water and the cooked toor dal to this.
Keep this aside.
Puree 2 tomatoes.
Add this to a pan and add the tamarind water, rasam powder or sambar powder, salt, turmeric powder and asafoetida.
Let this boil in a medium flame for 5-7 minutes.
Now add the ground masala dal water to this.
Mix well and keep the flame to medium-low.
Let this froth up, do not boil.
Add chopped curry leaves and coriander leaves.
Switch off the flame.
Add the jaggery. This enhances the taste.
Temper mustard seeds in ghee and add to this.
Mysore rasam is ready.
Serve with hot rice and any spicy curry of your choice.

Video

Notes

1. You can use rasam powder or sambar powder for making this rasam, both tastes equally well.

2. Mysore rasam or arachuvitta rasam can be served as a soup as well.

In a pan let’s dry roast the coriander seeds, chana dal, pepper, cumin seeds, and red chili.
Roast till they turn aromatic and golden brown. Roast in medium flame.

Grind this along with coconut by adding little water.

Add 2 cups of water and the cooked toor dal to this.
Keep this aside.

Puree 2 tomatoes.
Add this to a pan and add the tamarind water, rasam powder or sambar powder, salt, turmeric powder, and asafoetida.

Let this boil in a medium flame for 5-7 minutes.

Now add the ground masala dal water to this.
Mix well and keep the flame to medium-low.

Let this froth up, do not boil.
Add chopped curry leaves and coriander leaves.
Switch off the flame.

Add the jaggery. This enhances the taste.
Temper mustard seeds in ghee and add to this.

Mysore rasam is ready.
Serve with hot rice and any spicy curry of your choice.

You can use rasam powder or sambar powder for making this rasam, both tastes equally well.
Mysore rasam or arachuvitta rasam can be served as a soup as well.

The post Mysore rasam recipe appeared first on Jeyashri’s Kitchen.

Indian Vegetarian Recipes

Sweet Potato Payasam recipe

Sweet potato payasam, also known as Sakkaravalli kizhangu paysam, is a sweet kheer made with sweet potato, moong dal, and jaggery as its main ingredients. I was planning to post my mom’s version of sweet potato curry with jaggery. Though i am not a big fan of this, but mom makes it very nice, and my sister, my mom, and my grandma will feast on this during the festival time. It will taste more like a halwa. I will post this sometime. I just casually tried, as a few sweet potatoes have been lying in my kitchen for a week. Since many of us will have this veggie left over after Pongal festival, I thought we could use it for making payasam for kannu pongal. Check out my

Arisi thengai payasam
Rava payasam

Sweet potato payasam recipe

Sweet Potato payasam

Traditional jaggery based payasam made with sweet potato

Course Sweet, Traditional sweet

Cuisine Global, Indian, South Indian

Prep Time 15

Cook Time 30

Total Time 45

Servings

Author Jeyashri suresh

Ingredients

2 Sweet Potato
¼ cup Moong dal
¾ cup Jaggery
Cashew nuts few
2 tsp Ghee
½ tsp Cardamom powder
½ cup Milk optional

Instructions

Peel the skin of the sweet potato, wash it, and chop it into big chunks.
In a pressure cooker add 1 tsp of ghee and add the moong dal and roast it for 2 minutes in a low flame. Now add the sweet potato and saute it for a minute.
Add 2 cups of water to this and pressure cook this for 3-4 whistles.
In a pan add the jaggery and add 1/2 cup of water and boil it till the jaggery melts. Filter the impurities and allow this to boil for 3-4 minutes.
Meanwhile, mash the cooked sweet potato and moong dal mixture.
Add 1 cup water as it will be thick. Add the jaggery water to this.
Fry the cashew nuts in ghee and add this to the payasam. Add cardamom powder. Mix well.
Once it is completely cool add milk. Ensure the milk is not hot. Let it be cool.
I didn’t add milk to the payasam. Adding milk gives a nice creamy texture to the payasam.

Notes

1. I added 1/2 cup of jaggery but I found the payasam is less sweet so I have increased the quantity in the ingredients list.

2. The payasam tends to thicken more so add milk if you are consuming it later.

3. Ensure the milk is cool, and the kheer is also cool. This is to avoid the payasam getting curdled.

4. You can add 1/2 cup of first coconut milk instead of milk to this sweet potato payasam.

sakkavalli kizhangu paysam
Method:

Peel the skin of the sweet potato, wash it, and chop it into big chunks.

In a pressure cooker add 1 tsp of ghee and add the moong dal and roast it for 2 minutes in a low flame. Now add the sweet potato and saute it for a minute.

Add 2 cups of water to this and pressure cook this for 3-4 whistles.

In a pan add the jaggery and add 1/2 cup of water and boil it till the jaggery melts. Filter the impurities and allow this to boil for 3-4 minutes.

Meanwhile, mash the cooked sweet potato and moong dal mixture.
Add 1 cup water as it will be thick. Add the jaggery water to this.

Fry the cashew nuts in ghee and add this to the payasam. Add cardamom powder. Mix well.
Once it is completely cool add milk. Ensure the milk is not hot. Let it be cool.

I didn’t add milk to the payasam. Adding milk gives a nice creamy texture to the payasam.

Notes:

I added 1/2 cup of jaggery, but I found the payasam to be less sweet, so I have increased the quantity in the ingredients list.
The payasam tends to thicken more so add milk if you are consuming it later.
Ensure the milk is cool, and the kheer is also cool. This is to avoid the payasam getting curdled.
You can add 1/2 cup of first coconut milk instead of milk.

The post Sweet Potato Payasam recipe appeared first on Jeyashri’s Kitchen.