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June 18, 2018

Karnataka Style Rasam Recipe – Bele Rasam Recipe / Dal Rasam

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Karnataka rasam recipe

Karnataka style rasam recipe was in my try list for long time. I love the rasam (Saaru in Kannnada) served in weddings and hotels in Bangalore. I always wanted to recreate the same at home. Recently when I was telling this to my school moms friends, Tara shared her Karanataka Bele rasam recipe (Her moms recipe ) that tastes equal to the ones served in weddings. I never thought this rasam is so easy to make and absolutely tasty. I have already tried the most popular Mysore rasam. But this one tastes completely different from Mysore rasam and Udupi rasam. You must try this easy Karnataka style dal rasam to know its yummy taste. Raksha loved it a lot. This rasam stays good in refrigerator for 2 to 3 days. You can reheat and use whenever needed. Its taste improves day by day. Ok, lets see how to make Karnataka style rasam recipe with step by step pictures.

Check out my other Karnataka recipes too !

Karnataka rasam recipe

Karnataka bele rasam / Dal rasam recipe


Karnataka bele rasam / Dal rasam recipe

Karnataka bele rasam / Dal rasam recipe for rice


Cuisine: Karnataka
Category: Rasam Recipes
Serves: Serves 4
Prep time: 5 Minutes
Cook time: 20 Minutes
Total time: 25 Minutes


INGREDIENTS

1 cup - 250ml
  • Toor dal - 1/4 cup
  • Water - 2 cups
  • Ripe tomato - 2 nos
  • Green chilli - 2 to 3 nos ( Use 4 for spicy rasam)
  • Garlic cloves - 10 nos
  • Curry leaves - Few
  • Cooking oil - 1 tsp
  • Turmeric powder - 1/4 tsp
To dry roast and grind
  • Pepper corns – 1/2 tsp
  • Cumin seeds / Jeera - 1.5 tsp


  • Tamarind – Small gooseberry size
  • Dhania powder/coriander seeds powder – 1/4 tsp (optional)

  • To Temper
    • Ghee or cooking oil - 1 tbsp
    • Mustard seeds - 1/2 tsp
    • Cumin seeds - 1/4 tsp
    • Hing - 2 pinches
    • Red chilli - 1 no
    • Curry leaves - Few
    • Crushed garlic cloves - 3 nos
    • Coriander leaves - To garnish

    METHOD

    1. Pressure cook toor dal, tomato, green chilli, whole garlic cloves, curry leaves, turmeric powder for 2 whistles in low flame.
    2. Mash it well. Dry roast pepper and cumin. Powder it.
    3. Temper mustard, cumin, crushed garlic, hing and red chilli.
    4. Saute the pepper+cumin powder in low flame.
    5. Add this to the dal, tamarind extract, dhania powder and salt. Boil for few minutes.
    6. Garnish with coriander leaves and serve hot with rice.

    METHOD - STEP BY STEP PICTURES

    • Wash the toor dal and take in a pressure cooker base. Add finely chopped tomato, slit green chilli, peeled and slightly crushed garlic cloves, turmeric powder, curry leaves and a tsp of cooking oil. Pressure cook in low flame for 2 whistles. Open the cooker after steam is released. Mash the dal nicely with a whisk.

    • Dry roast pepper, cumin seeds till cumin starts to crackle. Take care not to burn the spices. Grind to fine powder and set aside.
      Karnataka rasam recipe
    • Heat ghee in a kadai. Temper mustard seeds, cumin seeds, red chilli , crushed garlic and add the pepper + cumin powder. Roast in very low flame for a minute. Do not burn any.
      Karnataka rasam recipe
    • Now add this to toor dal mixture. Add 1 cup tamarind extract, coriander powder (optional) and required salt. Mix well and check for taste. Boil till nice aroma arises and rasam becomes frothy.
      Karnataka rasam recipe
    • Garnish with coriander leaves and switch off the flame. Transfer to a bowl. Serve hot with plain rice. Enjoy !

    Note

    • Addition of dhania powder is optional but it gives a nice flavor like hotel rasam.
    • As per Tara’s original recipe, tamarind is not used. But I used little tamarind extract.
    • Garnishing with coriander leaves adds a nice flavor.
    • Color of this rasam may vary as per the amount of turmeric powder you use.
    • Do not add more pepper as we are using green chilli and red chilli.
    Try this yummy Karnataka style rasam / saaru and enjoy with plain rice adding ghee.

    Karnataka style rasam recipe


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