MANGALORE RASAM - A Droolworthy and Delightful Appetizer for the Soul - Stepwise recipe
Feeling tired? No mood for elaborate cooking? Want something quick and spicy? Then, please go for this Mangalore Rasam with some Spicy Potato curry. You 'll thank yourself for trying this.
I have learnt a good number of recipes from my MIL after marriage. She is an expert in South Indian cuisine and also has a good hand on Karnataka style recipes which she had collected as a young bride during her initial wedded years in Bangalore.This is one my personal favourites that I keep preparing often whenever I feel like winding up kitchen routine quickly.
There are many variations to this Udupi style Rasam. The usual style is to make a seperate powder that can be stored for a while.
Although there are many tuber vegetables around us, my choice for a fitting combo with this 'Rasam' is Potato curry/ Potato Fry with some Crispy Appalams to munch along.
Check out my posts on URULAIKKIZHANGU KAARA CURRY and SLICED POTATO CURRY .
Preparation Time: 10 mins Cooking Time: 20 Spice Level : Spicy Serves : 3 to 4
Cuisine: South Indian/ Udupi Cuisine
For Spice powder
2 tbsps Coriander Seeds/ Dhania
1 tsp Black Pepper
1 tsp Cumin seeds
Fresh grated Coconut/ Dessicated Coconut
1 Sprig of Curry leaves
5-6 Red Chillies
3 to 4 small bits of Compounded Asafoetida
4 Medium sized Tomatoes
1 tbsp of Coconut Oil
1 tsp +1 tsp of Ghee and Coconut oil
Crystal salt to taste
1 tsp of Jaggery
Chopped Curry Leaves
Coriander Leaves for Garnish
To Pressure Cook
2 Fistful of Toor Dhal
2 pinches of Turmeric powder
Few drops of Castor oil ( Refer Notes please)
- Heat 1 tbsp of Coconut Oil in a Kadai and fry the Compounded Asafoetida first. Next add Coriander Seeds, Red chillies, Black pepper, Cumin seeds, Grated coconut and Curry leaves until fragrant.
- Set aside to cool. If using dessicated coconut, please keep an eye as it browns very quickly.
- Coarsely powder the spices in a mixer. Puree the tomatoes in the same jar. This helps to wash out any left out spice powder sticking to the inner surface of the jar.
- Meanwhile, wash and soak the Toor Dhal until you finish these steps. Add the turmeric powder and Castor oil to the soaked water and pressure cook until done.
- Churn the cooked Dhal and add a cup of water to it. This has to be added to the Rasam in the end.
- Heat the Tomato puree in Kadai or thick bottomed vessel.
- Add salt, turmeric powder and chopped curry leaves.
- When it starts to boil, add 3/4th of the spice powder to it and reserve the remaining.
- Finally add the reserved spice powder and give a rolling boil and switch off.
- Heat 1tsp ghee+ 1tsp Coconut oil and splutter the Mustard seeds and add it into the Rasam.
- Garnish with Coriander leaves.
- I always add few drops of castor oil while I cook Dhals. This helps in the removal of anti nutritional factors ( gas causing) from Dhals and helps it cook better.
- The main flavour enhancing factor in this Rasam is frying the spices in Coconut oil. Please don't substitute it with any other cooking oil.
- If you prefer the thin soup style, then just omit the Dhal part in this Rasam. In that case, just be mindful of the spice powder quantity you add.
- You can adjust the spice levels by sustituting 1 or 2 Kashmiri chillies instead of the regular ones.
- Never allow the Rasam to boil for long after adding Dhal. It is not healthy.
- Ensure to keep the Rasam covered with a lid as volatile components escape quickly and makes your Rasam lose flavour and vigor.
- I suggest you to finish the Rasam and not store it longer as this also aids in flavour loss.The Rasam also tends to spoil quickly on hot days as fresh coconut is an important ingredient.
- I strongly recommend you to serve the Rasam with hot rice topped with a little ghee, Potato curry and Appalam..
- I am damn sure you ll have a wonderful afternoon nap after this meal.
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The way you treated the flavours of Uttar Karnataka…”Mangalore Rasam”, it’s named, but it was too good…
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