Mysore rasam recipe, how to make mysore rasam | Rasam recipes
Mysore rasam recipe with step wise photos. Easy to make spicy flavorful rasam recipe with coconut, dal and lentils using fresh rasam powder.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: main
Cuisine: Indian
Keyword: mysore rasam
Servings: 3 servings
Calories: 164kcal
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
- Salt
To Temper
- 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.
To Temper
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.
Serving: 3servings | Calories: 164kcal | Carbohydrates: 20g | Protein: 7g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 9mg | Sodium: 23mg | Potassium: 57mg | Fiber: 6g | Sugar: 1g | Vitamin A: 214IU | Vitamin C: 107mg | Calcium: 54mg | Iron: 2mg