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Corn-on-Cob Mysore Rasam
Course
Main Course
Cuisine
Tamil Nadu
Keyword
Bhutta, corn on cob, sweet corn, Rasam, mysore rasam,
Prep Time
5
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
25
minutes
minutes
Servings
4
people
Author
Rama G
Ingredients
1 fresh corn on the cob
_____________
For the Rasam:
1 medium size tomato cut into small bits
1 gooseberry size tamarind
1 tsp oil
2 tbsp coriander seeds
1 tsp channa dal
1 tsp tur dal
1 tsp pepper
½ tsp cumin seeds
2 tbsp desiccated coconut / fresh grated coconut
3 to 4 dry red chillies
½ tsp turmeric powder
Salt to taste
Asafoetida to taste
_______________
For tempering:
1 tsp oil
1 tsp mustard seeds
¼ tsp fenugreek seeds (methi seeds)
Curry leaves
1 broken red chilli
Instructions
Boil the whole corn in a pressure cooker.
When cool, cut into 1” size pieces.
Soak tamarind in hot water and squeeze the water.
Roast all the dry ingredients for the rasam in 1 tsp of oil till they are browned.
Finally add the coconut and roast for few minutes.
Grind to a fine paste adding water.
Take 3 cups water in a vessel.
Add the tamarind water, salt, tomatoes, turmeric powder and asafoetida and boil for few minutes.
Add the boiled corn pieces halfway through and continue to boil.
Once the raw smell of tamarind goes, add masala paste.
Add 1 cup or more water. The consistency should be watery.
Boil on low flame for few more minutes. Let the masalas blend with the corn.
Heat oil for the tempering and roast the ingredients.
Pour on the Rasam.
Garnish with fresh coriander leaves. Serve hot in individual cups / bowls / katoris topped with corn.
Notes
You can use ghee for tempering if you wish.
Adjust the spice levels as per your desire.
You can add a bit of jaggery if you wish.
I did not use boiled tur dal since I wanted a thin rasam for the corn to soak.
You can also cut the corn into 1" pieces and boil in pressure cooker instead of pressure cooking the whole corn.