Mysore Rasam Soup

Special South Indian Mysore Soup

Ingredients for Mysore Soup

coriander (seeds) 500 gm

red Chillies (long) 100 gm

Chickpea (split)  100 gm

white lentil (split) 100 gm

peppar 25gm

cumin seeds 15 gm

fenugreek 10 gm

cinnamon 5 gm

asafoetida 5 gm

oil 4 tbs

Procedure to Make Soup Powder

Heat the oil in a pan and put in the asafoetida first. Then add all the other ingredients and roast till the chillies turn crisp and the other ingredients turn golden brown.  To roast all the ingredients evenly the flame should be medium high. Keep the roasted ingredients aside to cool. Then grind them to a fine powder in a mixer.

This powder can be added to a number of dishes. But the most important item that is made with this powder is 'Mysore Rasam Soup'.

Procedure to Make Mysore Rasam Soup

1. Cook about 250 gm of split gram (pigeon pea) with a pinch of turmeric powder.

2. Add this powder, tamarind paste and salt to the cooked dal. 

3. Boil for 10 mts. 

4. Dilute the cooked split gram according to the preferred consistency by adding water. In South India it is prepared as a thin liquid which can be drunk from a glass.

5. Season the liquid. Roast a teaspoon  of mustard seeds and cumin seeds in a spoonful of oil and add it to the Rasam.  A pinch of asafoetida can also be added.

6. Add curry leaves and chopped green coriander for additional flavour.

Usually this item is eaten with rice in South India. But it is also a healthy soup that you can serve as an appetizer.  It is very useful to aid digestion.