Spicy Mysore Rassam
Rassam is one of the most traditional dishes of Southern India with a tongue numbing taste and spice that will leave you craving for more! Our Mysore Rassam Powder is the perfect balance of all the spices that are traditional to Rassam and provide the perfect balance!
Servings: 4 people
For Tempering the Rassam:
Making the Rassam
In a large pot, add the tamarind juice, chopped tomatoes, curry leaves, turmeric, and jaggery powder.
Boil this mixture for 15 to 20 minutes.
Now, add the cooked toor dal and boil for a minute or two, until the dal turns frothy.
Add the Mysore Rassam Powder and continue boiling for another 5 minutes.
Tempering the Rassam:
In a small pot over medium heat, add the oil and heat.
Add the mustard seeds and cook until they start popping and crackling!
Add the curry leaves to this, but be extremely cautious and careful as the curry leaves will splatter a lot!
Add the Khusrani Chillis and the asafoetida. and turn the heat off.
Finish with the chopped coriander leaves. Pour this tempering over the Rassam and enjoy piping hot!
Serving: 200ml | Calories: 190kcal | Carbohydrates: 34g | Protein: 9g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 44mg | Potassium: 174mg | Fiber: 7g | Sugar: 11g | Vitamin A: 603IU | Vitamin C: 53mg | Calcium: 50mg | Iron: 2mg