Divide and Devour - Bele Saaru / Mysore Rasam
The next recipe under the Divide and Devour feature is Bele Saaru / Mysore Rasam.
District - Chamarajanagar
Recipe - Mysore Rasam
Chamarajanagar is the southernmost district in the state of Karnataka, India. It was carved out of the original larger Mysore District in the year 1998. Chamaraja Wodeyar, the Wodeyar king of Mysore was born here and hence this place was renamed after him.
Being the Southern most district, Chamarajanagar borders the state of Tamil Nadu and Kerala.
Chamarajanagar did not specifically throw up any specific dish related to that area. Since this district was carved out of Mysore, I have taken the liberty of featuring the famous Mysore Rasam here.
Toor Dal-1 fistful
Tomato - 1
Grated Fresh Coconut - 1 Tbsp
Turmeric - 1 big pinch
Curry Leaves - 1 Spring
Coriander Leaves - 2 tbsp (chopped)
Saarina Podi / Rasam Podi - 1 Tbsp ( Recipe Below)
Tamarind paste - 1tbsp
Jaggery - 1/2 tsp thick paste or an equivalent chunk
Salt to taste
Oil - 1 Tbsp
Mustard - 1/2 tsp
Red Chilli - 2 - Torn into half
Hing - A generous pinch
About 1 cup Dried Red chillies (approx. 30) (ideally a mix of Byadagi and Guntur)
Coriander seeds / Dhania - 1/2 cup
Fenugreek /methi seeds - 1 1/2 Tbsp
Black peppercorn - 1 1/2 Tbsp
Cumin seeds / jeera - 1 1/2 Tbsp
Black mustard seeds - 3/4 Tsp
Cinnamon - 1 - 1 inch long
Curry leaves, loosely packed - 1/2 cup
Asafoetida / hing - A generous pinch
Dry roast each of the items separately. Grind to a fine powder.
Recipe Source : From Here.
District - Chamarajanagar
Recipe - Mysore Rasam
Chamarajanagar is the southernmost district in the state of Karnataka, India. It was carved out of the original larger Mysore District in the year 1998. Chamaraja Wodeyar, the Wodeyar king of Mysore was born here and hence this place was renamed after him.
Being the Southern most district, Chamarajanagar borders the state of Tamil Nadu and Kerala.
Chamarajanagar did not specifically throw up any specific dish related to that area. Since this district was carved out of Mysore, I have taken the liberty of featuring the famous Mysore Rasam here.
Ingredients :
Toor Dal-1 fistful
Tomato - 1
Grated Fresh Coconut - 1 Tbsp
Turmeric - 1 big pinch
Curry Leaves - 1 Spring
Coriander Leaves - 2 tbsp (chopped)
Saarina Podi / Rasam Podi - 1 Tbsp ( Recipe Below)
Tamarind paste - 1tbsp
Jaggery - 1/2 tsp thick paste or an equivalent chunk
Salt to taste
To Temper :
Oil - 1 Tbsp
Mustard - 1/2 tsp
Red Chilli - 2 - Torn into half
Hing - A generous pinch
Saarina Podi :
Ingredients
(Makes about 1 cup Saarina Podi)
About 1 cup Dried Red chillies (approx. 30) (ideally a mix of Byadagi and Guntur)
Coriander seeds / Dhania - 1/2 cup
Fenugreek /methi seeds - 1 1/2 Tbsp
Black peppercorn - 1 1/2 Tbsp
Cumin seeds / jeera - 1 1/2 Tbsp
Black mustard seeds - 3/4 Tsp
Cinnamon - 1 - 1 inch long
Curry leaves, loosely packed - 1/2 cup
Asafoetida / hing - A generous pinch
Dry roast each of the items separately. Grind to a fine powder.
Method:
1. Pressure cook Dal with tomato and turmeric with enough water.
Mash dal and tomato with the back of the spoon into a coarse paste.
2. Add tamarind juice, Salt, Saarina podi, grated coconut and let it rest for few minutes.
3. In a pan heat oil. When hot, add mustard seeds. Let it splutter.Add broken red chillies and curry leaves followed by asafoetida. Immediately after adding asafoetida pour the dal mixture into the vessel. Bring it to a boil. Add Jaggery and check for salt. Adjust according to taste.
4. Switch off the gas and add coriander leaves. Keep covered and let it rest for 5- 10 minutes.
5. Serve hot with rice.
Mash dal and tomato with the back of the spoon into a coarse paste.
2. Add tamarind juice, Salt, Saarina podi, grated coconut and let it rest for few minutes.
3. In a pan heat oil. When hot, add mustard seeds. Let it splutter.Add broken red chillies and curry leaves followed by asafoetida. Immediately after adding asafoetida pour the dal mixture into the vessel. Bring it to a boil. Add Jaggery and check for salt. Adjust according to taste.
4. Switch off the gas and add coriander leaves. Keep covered and let it rest for 5- 10 minutes.
5. Serve hot with rice.
Recipe Source : From Here.
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