Mysore Style Avarekalu Rasam Recipe

Name: Mysore Style Avarekalu Rasam Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Indian
Ingredients: 1 cup Avarekalu (1 cup Avarekalu / Lilva Beans); 1 cup Tamarind (1 cup Tamarind Water); 2 pieces Tomato (2 Tomatoes chopped); 2 tsp Coconut (2 teaspoons Fresh coconut); 1 tsp Jaggery (1 teaspoon Jaggery); ½ tsp Ground Turmeric (1/2 teaspoon Turmeric powder (Haldi)); 0 pieces Table Salt (Salt to taste); 1 tsp Coriander Seed (1 teaspoon Coriander (Dhania) Seeds); 2 pieces Dried Red Chili (2 Dry Red Chillies); 1 piece Byadagi Chili (1 Byadagi Dried Chillies); 1 tsp Cumin Seeds (1 teaspoon Cumin seeds (Jeera)); ½ tsp Black Peppercorns (1/2 teaspoon Whole Black Peppercorns); 2 tsp Mustard Seeds (1 teaspoon Mustard seeds (Rai/ Kadugu) + 1 teaspoon Mustard seeds (Rai/ Kadugu)); ½ tsp Fenugreek Seed (1/2 teaspoon Methi Seeds (Fenugreek Seeds)); 2 sprig Curry leaves (2 sprig Curry leaves); 0 pieces Clarified Butter (Ghee for cooking)

Mysore Style Avarekalu Rasam Recipe - Rasam Recipes (Indian)

40 minIndian

Servings4

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Vegetarian
Pescatarian
Halal
Egg Free

Ingredients

For 4 servings

Avarekalu1 cup · 1 cup Avarekalu / Lilva Beans
Tamarind1 cup · 1 cup Tamarind Water
Tomato2 pieces · 2 Tomatoes chopped
Coconut2 tsp · 2 teaspoons Fresh coconut
Jaggery1 tsp · 1 teaspoon Jaggery
Ground Turmeric½ tsp · 1/2 teaspoon Turmeric powder (Haldi)
Table Salt0 pieces · Salt to taste
Coriander Seed1 tsp · 1 teaspoon Coriander (Dhania) Seeds
Dried Red Chili2 pieces · 2 Dry Red Chillies
Byadagi Chili1 piece · 1 Byadagi Dried Chillies
Cumin Seeds1 tsp · 1 teaspoon Cumin seeds (Jeera)
Black Peppercorns½ tsp · 1/2 teaspoon Whole Black Peppercorns
Mustard Seeds2 tsp · 1 teaspoon Mustard seeds (Rai/ Kadugu) + 1 teaspoon Mustard seeds (Rai/ Kadugu)
Fenugreek Seed½ tsp · 1/2 teaspoon Methi Seeds (Fenugreek Seeds)
Curry leaves2 sprig · 2 sprig Curry leaves
Clarified Butter0 pieces · Ghee for cooking

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Steps

1To begin making the Mysore Style Avarekalu Rasam Recipe, we will pressure cook the Avarekalu with 1 cup water and a pinch of salt for about 1 whistle. Turn off the flame and allow to release the pressure naturally and then open the lid.
2Next to make the rasam masala, in a small skillet, heat some ghee on low flame and roast the spices -coriander seeds, dry red chillies, byadgi dried Chillies, cumin seeds, whole black peppercorns, mustard seeds, fenugreek seeds
3Roast them until you get a nice aroma for about 10 minutes. Once done, cool the mixture and blitz it to a smooth powder using a mixer grinder.
4Add fresh coconut, boiled avarekalu and give it a blitz. Grind it into a coarse paste.
5Heat a saucepan with tamarind water, tomato, green chilli and turmeric powder allow it to boil for 10 minutes.
6Add this ground paste into the Avarekalu Rasam that is being boiled, add salt, jaggery and adjust according to your palate.
7To temper, heat a small amount of oil, add mustard seeds and allow it to crackle and then add curry leaves, hing and leave it for 10 seconds and pour it over the boiling rasam and serve hot.
8Serve the Mysore Style Avarekalu Rasam Recipe along with steamed rice, Cabbage Palya Recipe, and curd rice to finish it off with.