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Homemade Mysore Rasam
Indian Chickpea Soup with Coconut

This homemade Indian chickpea soup recipe with coconut is a tasty Indian dish. Also called Mysore Rasam, it is an easy Indian soup to make. A spicy kick with a hint of cococut and garnished with coriander leaves. Serves 4

Ingredients:

  • 1 cup tuvar dal, cooked (also called pigeon pea or red gram)
  • 1 lemon size tamarind
  • 4 cups water
  • 1 tsp mustard seed
  • 1 tsp chickpea (chana dal)
  • 2 tomatoes
  • 1/2 tsp hing (Asafoetida)
  • 2 tsp coriander seeds
  • 4 tsp pepper corns
  • 2 TBS grated coconut
  • 2-3 dry red chillies
  • 2-3 whole cloves
  • 1 tsp turmeric
  • coriander leaves for garnishing
  • curry leaves
  • olive oil as required
  • salt to taste

Directions:

  1. In water, allow tamarind to marinate overnight. The next day, strain the juice and reserve.
  2. In a large saucepan, add the tomato, salt, and turmeric to the tamarind juice and bring to a boil. Boil until the smell of tamarind lessens.
  3. Saute the peppercorns, chilies, coriander, chickpeas, and cloves until pink.
  4. Remove from heat. Grind mixture with coconut and form a soft paste.
  5. Add the paste, pigeon peas and curry leaves to the tamarind juice. Bring to a boil then remove from heat.
  6. In a small amount of oil, heat mustard seed and hing to season the mysore rasam.
  7. Ladle into bowls, garnish with coriander leaves, and serve.

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