Mysore Hibiscus Rasam with Rasa Mela
Mysore Hibiscus Rasam with Rasa Mela
Prana Kitchens
2
5 minutes
15 minutes
South Indian
Side Dish
Enjoy this mélange (Mela) of flavors (Rasa) inspired by Rasam, a classic South Indian comfort food. Hibiscus adds a tangy twist to this traditional delight. Savor the flavors in a Rasam or a soupy broth. This Prana-ful spice will comfort your hearts too.
Ingredients
- 2 cups water
- 1 medium tomato chopped
- 1 tbsp of tamarind paste (Laxmi Brand).
¼ tsp SRS turmeric powder
- 1 tbsp jaggery shavings or powder
- ¼ cup cooked Pigeon peas (use ½ cup for thicker rasam or to have with rice)
- 1 tbsp Prana Kitchens Rasa Mela
- ½ tsp dried hibiscus flower petals
- Salt to taste
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- 1 tsp oil
- ¼ tsp Mustard seeds
- 1 dry red chili
- Pinch of asafoetida
- 2 tbsp chopped cilantro
Directions
In a heavy bottomed pot, add 1/2 cup of water to the tamarind paste with turmeric, salt and tomatoes.
- Bring to a boil and cook for about 5 mts until tomatoes are softened.
- Add the cooked pigeon peas and bring to a boil again.
- Lower heat, add Prana Kitchens Rasa Mela, jaggery and cook for 2 mts.
- Remove from heat.
- In a separate pan, heat oil and add mustard seeds. Once they splutter, add red chili and asafoetida.
- Remove from heat and toss in hibiscus petals with the seasoning.
- Add seasoning and chopped cilantro to the Rasam.
- Serve hot as a soup appetizer or with rice and vegetables