Mysore rasam is a delicious and flavorful variety of rasam from Karnatka. This is a spicy and special rasam made with lentil, coconut and a special blend called mysore rasam powder.
This rasam is so easy to make, tastes wonderful with mashed rice and ghee, especially during winter or monsoons. Here is how to make best Mysore rasam recipe at home!
Come monsoons and winter, rasam becomes the mainstay at home. Though I make it very regularly several times a week, we sure do crave for more rasam during winters.
Piping hot ladles of flavorful rasam served with hot mashed rice, some ghee and potato fry or okra fry 🙂 Yum 🙂
There are so many varieties of rasam recipes made in south India and today I am sharing a super special one. This flavor and absolutely delicious, comforting rasam recipe with fresh ground masala is from south Indian state Karnataka.
Read on to learn more about this dish along with step by step photos and recipe.
About Mysore Rasam Recipe
Mysore rasam is a very spicy delicious rasam recipe for winters. Mysore rasam recipe is also what we call arachuvitta rasam in our homes. Tastes so wonderful and comforting with mashed rice, potato fry, okra fry, brinjal fry, poricha kootu, cauliflower fry, keerai masiyal, cabbage poriyal.
Rasam recipe is clear soup like dish prepared traditionally in Tamil cuisine. Apart from the regular paruppu rasam there are so many varieties of rasam like garlic rasam, milagu rasam, kalyana rasam, pineapple rasam, jeera rasam etc.
In most south Indian homes rasam is always made with the water left behind after cooking lentils for sambar. As the consistency of the rasam should be thin, we just use the water.
But this Mysore rasam is a bit thick as we use fresh coconut and lentils in the recipe. The specialty of this rasam is the coconut only. Also we have to make a special and fresh spice powder for this rasam recipe.
You can serve mysore rasam as main course with steamed rice or even as clear soup.
This Mysore Rasam Recipe Is
So delicious, flavorful & good
Helps in digestion with medicinal properties
Can be made vegan by using oil instead of ghee
Can be made gluten free by skipping asafoetida
Tastes wonderful with mashed rice and ghee
Wonderful wholesome meal for toddlers and kids.
Ingredients & Substitutes
To make mysore rasam you will need toor dal, tamarind, tomatoes, turmeric powder, curry leaves. The same ingredients needed for making regular rasam.
Instead of regular rasam powder we will be using a special spice blend with coconut called mysore rasam powder. Also lentils are not a must in this rasam. Sometimes we make it with just water too.
To make this special rasam powder you will have to just dry roast few spices and grind with freshly grated coconut. I am not sure if this powder is available in stores. However making this spice powder is so easy and takes almost no time.
To make mysore rasam powder dry roast 1 tablespoon coriander seeds, 2 teaspoons channa dal, 1/2 teaspoon peppercorns, 4 dried chilies, 1 teaspoon cumin seeds and grind with 3 tablespoons grated coconut.
You can store this powder for 2-3 days and use while making dry curries too.
How To Make Mysore Rasam Recipe
To Make Freshly Ground Rasam Powder
Dry roast all the ingredients expect coconut
Cool and take in a mixture jar. Add grated coconut to it.
Grind all the ingredients to a fine powder. We will use this freshly ground rasam powder in this rasam recipe.
Pressure cook toor dal until mushy. Drain the cooked toor dal to a bowl and take the dal cooked water in a broad vessel. You can also add 1/2 tablespoon chana dal for a wonderful flavor.
Add turmeric powder, chopped tomatoes, asafoetida, curry leaves and required salt. Bring to a boil in low to medium flame.
Add tamarind extract and mix well. Boil the tamarind water again for 4-5 minutes until the raw smell leaves.
Add the prepared rasam powder, 1 sprig curry leaves and cooked dal.
Mix well and simmer till the rasam turns frothy.
In the meantime heat 3 teaspoons oil in pan. Add mustard seeds and 6 curry leaves. Add to the rasam and mix well. Switch off the flame. Add coriander leaves and close immediately.
Serve mysore rasam hot with rice.
I hope you will try this mysore rasam recipe and enjoy as much as we did. Please give a star rating ★ in the recipe card below. Follow us on Pinterest , Instagram, Facebook for more recipes and ideas.
Mysore rasam recipe, how to make mysore rasam | Rasam recipes
1 CUP = 250 ml
For Fresh Rasam Powder
- 3 tablespoons grated coconut
- 1 tablespoon coriander seeds/ dhaniya seeds
- 2 teaspoons chana dal
- 1 teaspoon cumin seeds
- 1/2 teaspoon black peppercorns
- 3-4 dried red chilies
For Making Rasam
- 1/2 cup toor dal cooked and mashed.
- 2 1/2 cups water to cook toor dal.
- 1 teaspoon tamarind extract
- 1 big tomato finely chopped
- 10-12 curry leaves
- 1/4 teaspoon turmeric powder
- A generous pinch of asafoetida
- 2 teaspoons ghee
- 1/2 teaspoon mustard seeds
- 6 curry leaves
For Rasam Powder
- Dry roast all the ingredients expect coconut
- Cool and take in a mixture jar.
- Add grated coconut and grind to a fine powder
- This rasam powder can be stored airtight for 3-4 days.
To make mysore rasam recipe
- Pressure cook toor dal until mushy. Drain the cooked dal and take the dal cooked water in a broad vessel.
- Add turmeric powder, chopped tomatoes, asafoetida, curry leaves and required salt. Bring to a boil.
- Add tamarind extract and mix well. Boil again for 4-5 minutes.
- Add the prepared rasam powder and cooked dal. Mix well and simmer till the rasam turns frothy. In the meantime temper 1/2 teaspoon mustard seeds and 6 curry leaves in 2 teaspoons ghee.
- Add to the rasam and mix well. Switch off the flame. Add coriander leaves and close immediately.
- Serve mysore rasam hot with rice.