Mysuru tomato saaru recipe | How to make mysore rasam | Mysore style tomato saaru | Malnad style tomato saaru
By Latha on September 28th, 2017
Mysuru tomato saaru or Mysore rasam recipe explained with step by step pictures. Mysore tomato saaru or mysore rasam is prepared using toor dal, tomato, coconut, Mysore rasam powder or saarina pudi, tamarind, jaggery and salt. Rasam powder or saarina pudi is prepared by using red chili, coriander seeds, cumin seeds, fenugreek seeds, pepper, asafoetida and mustard seeds. This is a very tasty and authentic mysore rasam recipe. This type of tomato saaru or rasam is popular in malnad region as well.
In Karnataka rasam is familiar and popular by name "saaru". And tomato saaru or rasam recipe varies from region to region. This is one rasam recipe, which is in practice across Mysuru region of Karnataka. I have used fresh ground masala in this rasam recipe. But generally rasam powder is ground with fresh grated coconut. But please note, fresh grated coconut is an optional ingredient. I have also seen many people preparing the saaru or rasam without coconut.
If you are looking for more rasam recipes then do check bili saaru, hesarubele saaru or mung dal rasam, Doddapathre rasam, Udupi rasam, cowpea rasam and fenugreek seed rasam, upsaaru, Mango rasam, avarekalu saaru and sabsige soppu (dill leaves) rasam recipes.
Preparation time: 5 min
Cooking time: 30 min
Serves: 2 litre
Ingredients: (measuring cup used = 240ml)
- 1/4 cup toor dal
- 2 tomatoes
- A pinch of turmeric powder
- 1 small gooseberry sized tamarind (or as per your taste)
- 1 small gooseberry sized jaggery (or as per your taste)
- 2 tsp salt (or as per your taste)
- 1 tbsp finely chopped coriander leaves
Ingredients for grinding:
- 2 - 4 red chili
- 2 tsp coriander seeds
- 1/2 tsp cumin seeds
- A pinch of asafoetida
- A big pinch of fenugreek seeds
- 1/4 tsp black pepper
- 1 cm length cinnamon
- A pinch of mustard seeds
- 4 - 5 curry leaves
- 1/4 cup grated coconut
- 1 tsp cooking oil
Ingredients for tempering:
- 1/2 tsp mustard seeds
- A big pinch of asafoetida
- 5 - 6 curry leaves
- 2 tsp cooking oil or ghee
Instructions for making mysuru tomato saaru or mysore rasam:
- Take toor dal in a cooker and rinse it. Cook it until soft by adding pinch of turmeric powder, few drops of oil and required water. If you have time you can soak it before cooking or you can even use the horse gram sprouts.
- Next to the same cooker, add in finely chopped tomato and cook until soft.
- Meanwhile heat a frying pan and roast all ingredients listed under "for grinding" except coconut. Roast red chilies, coriander seeds, cumin seeds, mustard seeds, asafoetida, black pepper, cinnamon and fenugreek seeds using 1 tsp of oil. (You can also use mysore rasam powder and skip this step. Mysore rasam powder link is given above in the description part).
- When it is done, at the end add in curry leaves and fry until crisp.
- Grind roasted ingredients along with grated coconut until smooth paste.
- Add in ground paste into the cooker, which has cooked toor dal and tomato.
- Add in tamarind extract from a gooseberry sized tamarind.
- Add in required salt.
- Add in jaggery.
- Add in required water and bring it to boil. Switch off the stove.
- Add in finely chopped coriander leaves.
- Temper it with oil, red chili, mustard seeds, curry leaves and asafoetida. Serve it with hot steaming rice.
Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.
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