The Mysore Chaaru (Rasam) is one of the favorite entremets of almost all South Indians. Rasam is sometimes considered a good appetizer by many elderly people. It is consumed by people affected with cold and helps in clearing the lungs. While Mysore Chaaru almost tastes good with all main dishes including rice, idlis, dosas/utthaapams and several others. Whether it be ordinary chaaru or Mysore Chaaru, the health benefits are many. The Mysore Rasam has become an inseparable part of any traditional celebration which includes marriage ceremonies, temple functions, housewarming events etc.

Mysore Chaaru is a favorite dish in our vegetarian household. Our P. A. R. ménage used to make hot idli-vada-sambaar combo on every Sunday morning for breakfast. This rasam was made for lunch to help in digesting the heavy breakfast.

Ingredients Required for Spice

1. Tuvar dhal – 1 tbsp.
2. Grated coconut – 2 tbsps.
3. Pepper corn – 1 tsp.
4. Coriander seed – 1 tsp.
5. Cumin seed – 1 tsp.
6. Curry leaves – 5 to 6 nos.
7. Red chillies – 3 to 4 nos.
8. Asafoetida – a pinch

Other Ingredients

1. Thick Tamarind puree – ½ a cup (Standard teacup).
2. Salt – as required
3. Organic turmeric powder – 1 tsp.
4. Cooked and mashed tuvar dhal – ¼ cup
5. Fresh coriander leaves (Chopped) – 2 tbsps.

Procedure

1. Sauté the ingredients mentioned for the spice mixture using one tsp., of oil.
2. Grind it to a smooth paste when it cools down.
3. Pour the tamarind puree in a vessel. Add the cooked dhal, turmeric power and salt.
4. Bring it to a boil and add the ground spice mixture.
5. Then add the chopped coriander leaves, when the aroma arises from the chaaru.
6. Stir and add sufficient water to get a pouring consistency.
7. Once it starts to boil, switch off the flame.
8. Cover the fragrant chaaru with a lid immediately.

This chaaru doesn’t require tempering. This hot aromatic golden liquid goes well with hot ghee rice.

Have a delicious treat with Mysore Chaaru!