Mysore Rasam
Written by Jayashree
Published on September 25, 2019

The season is mild rainy days and chilly nights, a steaming hot food with a few pakodas is ideal, isn’t it? Today, I have a rasam recipe for you.

What is rasam?

Rasam is a lentil based, thin soup like accompaniment served with hot steamed rice. It is popular in South India mainly in the states of Karnataka, Tamilnadu and Andhra Pradesh.

What are the different variety of rasam that one can make?

There are many variety of rasam that one can relish. Pepper rasam, tomato rasam, saaru, neer saaru, lemon rasam, andhra rasam, mysore rasam are a few variety of rasam that one can prepare.

What is the difference between Rasam and Sambar?

Rasam and Sambar are siblings from South India. Rasam is thinner in consistency and usually served with steamed rice. Sambar is slightly thicker than rasam and has different vegetables in it, onion may or may not be added. It is not only served with rice but also idly, dosa and vada.

What is Mysore Rasam?

Mysore Rasam as the name suggests, hails from the sate of Karnataka. It is also known as Arachuvitta Rasam. It is a rasam made using fresh spice mix and coconut. It is flavoursome. Let’s get to the recipe of it.

Ingredients:

  • 1 cup tur dal
  • 2 tomato
  • 1/2 teaspoon mustard
  • 1/4 teaspoon turmeric powder
  • a small lemon size ball of tamarind
  • 1 teaspoon ghee

For the rasam mix:

  • 1 tablespoon bengal gram
  • 1 tablespoon coriander seed
  • 1/2 teaspoon cumin
  • 1/2 teaspoon pepper
  • 1/4 teaspoon methi
  • 5 dry red chilli
  • 2 tablespoon fresh coconut

For the seasoning:

  • 2 teaspoon ghee
  • 1/2 teaspoon mustard seed
  • 1/4 teaspoon asafoetida
  • 1/4 teaspoon turmeric powder
  • 1/4 teaspoon cumin
  • 1 red chilly
  • curry leaves

Method:

  1. Wash the tur dal, add two cups of water and cook it in pressure cooker for three whistles. The dal should be smoothly cooked.
  2. Soak the tamarind in water.
  3. Make tomato puree, keep it aside.
  4. Take a pan, add a teaspoon of ghee and roast all the ingredients except coconut under “For the rasam mix” for two to three minutes. Put the coconut in the end and roast for another minute. When it is completely cool, grind them together.
  5. Extract the tamarind pulp. Mix it with tomato puree, put it to boil, the raw smell of the tomatoes should go.
  6. Put the ground rasam mix, jaggery, and salt into it. Mix the cooked dal well and put it along with other ingredients. Add three cups of water.
  7. Make seasoning, heat ghee in a pan. Add mustard seeds, as it splutters, put cumin, asafoetida, turmeric powder, red chilly and curry leaves. Pour it over the rasam
  8. Once the rasam boils, it is done.
  9. Serve hot with rice.
Mysore Rasam
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Mysore Rasam

Mysore Rasam

Mysore Rasam is spicy- tangy lentil based dish served with hot steamed rice.

Course lunch ideas, Main Course
Cuisine karnataka
Keyword mysore rasam, rasam variety
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes

Ingredients

  • 1 cup tur dal
  • 2 tomato
  • 1/4 teaspoon turmeric powder
  • small lemon size ball tamarind

For Rasam Mix

  • 1 teaspoon ghee
  • 1 tablespoon bengal gram
  • 1 tablespoon coriander seed
  • 1/2 teaspoon cumin
  • 1/2 teaspoon pepper
  • 1/4 teaspoon fenugreek
  • 5 red chilli
  • 1 sprig curry leaves
  • 2 tablespoon fresh coconut

For the seasoning

  • 2 teaspoon ghee
  • 1/2 teaspoon mustard seed
  • 1/4 teaspoon asafoetida
  • 1/8 teaspoon turmeric powder
  • 1/4 teaspoon cumin
  • 1 red chilli
  • 1 sprig curry leaf

Instructions

  1. Wash the tur dal, add two cups of water and cook it in pressure cooker for three whistles. The dal should be smoothly cooked.

  2. Soak the tamarind in water.Make tomato puree, keep it aside.

  3. Take a pan, add a teaspoon of ghee and roast all the ingredients except coconut under "For the rasam mix" for two to three minutes. Put the coconut in the end and roast for another minute. When it is completely cool, grind them together.

  4. Extract the tamarind pulp. Mix it with tomato puree, put it to boil, the raw smell of the tomatoes should go.Put the ground rasam mix, jaggery, and salt into it. Mix the cooked dal well and put it along with other ingredients. Add three cups of water.

  5. Make seasoning, heat ghee in a pan. Add mustard seeds, as it splutters, put cumin, asafoetida, turmeric powder, red chilly and curry leaves. Pour it over the rasam. Once the rasam boils, it is done.Serve hot with rice.

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Mysore Rasam
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Mysore Rasam

I am sharing this with the Facebook group, “Food for Feast” where like minded bloggers decide a theme to blog every month. The theme for September was “Satvik Recipe”. Satvik food is that food that can be offered to God and does not contain onion and garlic in it.

Mysore Rasam
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I am also sending this post MLLA 131 hosted by Sasmita of First Timer Cook . It is a monthly event started by Susan and now hosted by Lisa of Lisa’s Kitchen.

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If you have liked this post, do leave a comment below. If you ever make it, do take a picture and post it on Facebook by tagging @evergreendishes or on Instagram by tagging @foodiejayashree.

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23 Comments

  1. poonampagar

    I love the taste of coconut andfreshly ground spice mix in this rasam. It is such a flavorful and aromatic treat, especially for those holly nights !

    Reply
  2. Vanitha Bhat

    Wow!! Coming from Mysore, always a fan of rasam, especially this Mysore rasam! Nothing like freshly ground spices! Awesome share dear….cannot wait to try this and enjoy with rice.

    Reply
  3. Lata Lala

    The flavourful Mysore rasam is such a treat to your taste buds. Freshly pounded masalas and coconut adds charm to rasam. It’s a perfect winter treat.
    Thank you for lovely share.

    Reply
  4. Malini

    I love this rasam, the flavor and taste can really tingle your taste buds. I also prefer to use fresh ground spices for rasam. It’s such a comfort meal for this weather.

    Reply
  5. amrita

    Whenever you are under the weather suffering from cold cough this is the best medicine… Love your version of Mysore rasam

    Reply
  6. Jayasri

    The most comfortable food on earth! Any weather Rasam is all you need! Call it soup or Rasam our all time favourite

    Reply
    • jayashree

      Thankyou Jayasri

      Reply
  7. Geetha

    Rasam with hot rice is one such comforting and soothing food! Mysore rasam recipe looks amazing and yes right time to make it in this cold rainy weather here.

    Reply
    • jayashree

      Thankyou Geetha

      Reply
  8. Sandhya

    Jayashree, I love the addition of freshly ground spices in this Mysore rassam. I will try it this fall season. Thanks for sharing this fabulous recipe!

    Reply
    • jayashree

      Thankyou Sandhya for the visit.

      Reply
  9. Ruchisvegkitchen

    Wow loved the recipe. Never knew coconut can be added to Rasam spice mix. Such flavourful rasam with hot rice is definitely a treat. Superb share

    Reply
    • jayashree

      Thankyou Ruchi

      Reply
  10. Sandhya Ramakrishnan

    I love Mysore rasam and always asked my mother to make some when growing up. Now my boys love it and ask me to make it often. Looks so delicious and this works great to drink just as a soup as well.

    Reply
    • jayashree

      Thankyou Sandhya, good old memories with your mom. Yes, tastes good as soup too.

      Reply
  11. namscorner18

    Such a flavorful and aromatic rasam. Freshly grounded spices takes it to next level. Looks absolutely scrumptious

    Reply
    • jayashree

      Thankyou ūüôā

      Reply
  12. Anshu

    The Mysore Rasam sounds so good and flavorsome. I am sure addition of coconut and freshly ground spices would have taken it to another level.

    Reply
    • jayashree

      Thankyou Anshu

      Reply
  13. Sasmita Sahoo Samanta

    The Mysore Rasam sounds so flavorsome Jaya. The addition of coconut as well as freshly ground spices must be adding an awesome touch …

    Reply
    • jayashree

      Thankyou Sasmita

      Reply
  14. Priya Srinivasan

    Rasam, truly is comfort food! i can eat all day , everyday!!! you have made it perfect, looks yumm and a perfect drink for cold wintery days as a soup too!!!!

    Reply
    • jayashree

      Thank you Priya

      Reply

Appreciate all your comments.

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