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MYSORE-RASAM-RECIPE
Mysore rasam recipe, rasam with fresh ground masala. Learn how to make this flavouful rasam with step by step pictures.

I have tried once mysore rasam from a cookbook when I started learning cooking. And it came out terrible. I thought that is how that rasam tastes. When ever I eat out in restaurants and have rasam with coconut, I always liked it and wondered what the recipe could be. But after few years only I realized its mysore rasam and it is supposed to taste great!

When Jeyashri posted it, I immediately told her she has to make it for me when ever I go for lunch to her home. Well I have few recipes like that, to make for me and got lucky to taste too. I know she is a great cook, so I never miss chance to take advantage of a friend who is a great cook / also she being a food blogger, its very easy to demand her the recipes as she posts.

So when we planned, planned planned and at last met for lunch at my home, we had a mini potluck. Yeah, you are right, potluck for 3 of us – me, Jey and Nags. I made arachuvitta sambar (with avarakkai), medhu vadai and carrot beans poriyal. Jey bought this mysore rasam. Nags bought eggless  lemony cake with chocolate frosting which me and Aj loved a lot. So we had a great time with lots of chatting and then a lunch break then again lots of chatting…until we said bye…actually until the lift doors closed…. And coming to the rasam I have a old cookbook with me that had the exact same recipe, so I tried the same way. It came out really flavourful.
mysore-rasam&-potato-curry

mysore-rasam-recipe
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4 from 1 vote

Mysore rasam recipe

Mysore rasam recipe, rasam with fresh ground masala. Learn how to make this flavouful rasam using coconut, with step by step pictures.
Course Main Course
Cuisine Indian
Prep Time 5 minutes
Cook Time 20 minutes
Servings 3
Cup measurements

Ingredients

  • 1/4 cup Toor dal heaped
  • 1 tsp Tamarind small gooseberry sized
  • 1 Tomato
  • Salt as needed
  • 1/4 tsp Sugar
  • 1/4 tsp Turmeric
  • 1 tsp Rasam powder
  • 1 tbsp Coriander leaves chopped

To Roast & grind to powder

  • 1 tbsp chana dal
  • 1 tbsp Coriander seeds
  • 1 tsp Pepper
  • 1 tsp cumin seeds
  • 3 tbsp Grated coconut
  • 2 pinches Asafoetida

To temper

  • 1 tsp Ghee
  • 1/2 tsp Mustard
  • 1 sprig Curry leaves

Instructions

  • Heat kadai and roast chana dal, coriander seeds, pepper and cumin seeds(add lastly) until golden, then add coconut and fry until it dries. Powder it once it cools down.
  • Meanwhile pressure cook dal keep aside. Heat kadai again with ghee and temper with mustard, curry leaves. Add chopped tomatoes, salt and fry till mushy.
  • Extract tamarind juice, pour it to the kadai and add enough water, dal, rasam powder, turmeric and the fresh ground rasam powder and mix well. Add coriander leaves and let it boil for 3 minutes or until frothy and nice aroma wafts.

Mysore rasam method:

  1. Heat kadai and roast chana dal, coriander seeds, pepper and cumin seeds(add lastly) until golden, then add coconut and fry until it dries. Powder it once it cools down. rasam-powder
  2. Meanwhile pressure cook dal keep aside. Heat kadai again with ghee and temper with mustard, curry leaves. Add chopped tomatoes, salt and fry till mushy.temper
  3. Extract tamarind juice, pour it to the kadai and add enough water, dal, rasam powder, turmeric and the fresh ground rasam powder and mix well. Add coriander leaves and let it boil for 3 minutes or until frothy and nice aroma wafts.ready

Serve hot with apalam, rice and the evergreen combo potato curry. The potato curry in the backdrop is my next post!Can anything beat his combo?

rasam-with-coconut

Reader Interactions

Comments

  10. APARNARAJESHKUMAR

    u guys are great 🙂 nice to know that u are enjoying the potluck 🙂 we do have set of friends and we are some six to seven members in my apartments The only sad part is they are great cook but not blogger 🙂

    Reply

  13. Nagalakshmi V

    i loved the rasam too. your sambar was fabulous too, didn't realise it was the arachuvitta kind. i have my mil's version but that tastes different. will check out yours as soon as i am back home! 🙂

    ps: we need to meet again soon!

    Reply

  16. RAKS KITCHEN

    Yes Kousi, I forgotten, will update now 🙂 Yes two different powders, you can replace with red chilli powder or even sambar powder. Its for spiciness as we are not adding any other than pepper

    Reply

  42. Lilly Senthil

    hi raks,
    this is 1st time iam commenting. My daily routine after my cooking is to sit infront of the system and open 1.my mail, 2.Thatstamil, 3.non other than rakskitchen website. u have daily become a part of my life. thanks for ur recipe. iam Lilly from chennai. bye

    Reply

  43. Saraswathi Pachipulusu

    Hi raks,

    This is saraswathi from Bangalore..hmm Lilly words are applicable for me too.. because everyday i am trying different recipes from this "Raks Kitchen" and receiving many compliments from my hubby and family…Thank you sooo much for such a delicious recipes..Hope we will have more recipes in coming days…bye

    Reply

  60. Mamatha

    I made this rasam again for a get together today and got lots of compliments. I've mentioned your blog to all my friends. Thank you again for the wonderful recipes.

    Reply

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