Mysore Saathumadhu is a different kind of preparation compared to the regular Tomato Saathumadhu. This is very famous in my mother’s side of the family , generally they make this saathumadhu on festival days or for weddings.
In this particular saathumadhu we add coconut to the regular rasam powder ingredients and are sauted in a teaspoon of ghee. If you do not wish to have the coconut you can skip it , but you will not get that authentic flavor of Mysore Saathumadhu. If using coconut please use freshly grated coconut and do not fry the coconut in the ghee with the ingredients , it slightly gives a different flavor and also it’ll spoil faster as the day goes by.
Cook around 3-4 tbsps of toor dal . Mash the cooked dal with your ladle and add a cup of water to it. This will be added to the rasam. The secret to making the best rasam , is adding the water of cooked toor dal.
I have cooked the tamarind and one “Naatti” Tomato or Hybrid Tomato in microwave for 10 minutes in power high. I do not puree this , I extract the juice out of it by adding a cup of water , then I mash them with my hand and filter the water into another vessel. I repeat it again. This will give only 2 extracts if using 2 tomatoes then you might get another extract. Also if you are using 2 tomatoes then reduce the quantity of tamarind.
Arrange the ingredients for the rasam paste. Yes , its a paste. For this type of rasam making it into a paste is a better choice than making it into a powder. Since we saute this ghee , the powder will be very coarse , if wee add it to the rasam then we will get the ingredients in our mouth while eating. Instead add a little water and grind it to smooth paste.
|Tamarind in the size of small gooseberry|
|Salt||As required to your taste|
|Cooked toor dal||½ cup|
For roasting and Grinding
|Ghee / clarified butter||1 tsp|
|Toor dal||2 tsps|
|Channa dal||1 tsp|
|Black peppercorn||1 tsp|
|Dry red chillies||5|
|Coriander seeds||2 tsps|
|Freshly grated coconut||4 tsps|
|Mustard seeds||1 tsp|
|Asafetida||1 generous pinch|
- Make the above mentioned Pre-Requisites ready. It’ll take about 10-12 minutes to prepare them.
- Get the tomato-tamarind extract ready(See above in the intro part) and pour this extract in a cooking vessel , add salt and curry leaves to it and set it aside.
- Take a kadaai , keep it on medium heat , add ghee.
- Now add all the ingredients mentioned under “Roasting and grinding” , except coconut. Saute them until aromatic. Transfer this to a blender jar , add little water and freshly grated coconut to it and grind it to a smooth paste.
- Now boil the tomato-tamarind extract until the raw smell goes. Once it starts boiling , add the paste and stir.
- Allow this to steep in medium heat for about 6-7 minutes. Stir in between.
- Now add the cooked toor dal with its stock.
- Allow it to steep in medium heat for another 2 minutes , garnish it with chopped coriander leaves and room from heat.
- Get the tempering ready and pour it over the Saathumadhu / Rasam.
- Serve Mysore Saathumadhu / Mysore rasam with plain rice.