Mysore rasam is a type of lentil based rasam or soup from the Indian state of Karnataka and this staple south Indian rasam is made with fresh ground spices.
This is perfect as part of lunch menu anytime around the year. Whenever I want to make it special, I make Mysore rasam.
Serve mysore rasam with a simple potato curry or just few fried papads. Check out my 10 minutes rasam in this website.
How is Mysore rasam different from other rasam?
I noticed Mysore rasam is different from other rasam mainly because it uses fresh grated coconut in this. Also, I it has mainly black pepper for spice than red chillies.
So the freshly ground spices makes it unique as well as thicker from the other rasam recipes. In addition, it's so flavorful that you can even have it as soup appetizer.
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.
Whenever 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.
And coming to the rasam I have another old cookbook with me that had the exact same recipe, so I tried the
same way. It came out really flavourful.
Here are the ingredients needed for this recipe.
- Toor dal
- Coriander leaves
- Sugar/ Jaggery
Mysore rasam powder
- Chana dal - Gives thickness to rasam
- Coriander seeds - For flavor
- Black pepper - Spice and flavor
- Cumin seeds - Gives flavor and added for it's digestive property.
- Grated coconut - The ingredient that makes the rasam unique
- Asafoetida - For flavour, digestion.
See recipe for full list and quantities.
- While roasting the spices, don't roast black pepper too much. Any spice in that case, coriander, pepper and cumin. The flavor will be different.
- If you do not have tomato, you can skip it too.
Step by step
1. Pressure cook ¼ cup of toor dal with 1 cup water. I take tamarind also in a small bowl and place it inside toor dal.
2. Give 3-4 whistles in medium flame. Once done, set the dal aside. Extract tamarind juice to make it total one cup.
3. Since we are pressure cooking tamarind, it will not take much effort to extract the juice.
Prepare rasam powder
1. Heat a pan and roast chana dal firstly. After that, add coriander seeds and black pepper, give it a roast for 30 seconds.
2. Lastly add cumin seeds and give it a quick stir. Do not over roast the spices as it will give different flavor.
3. Then in goes the fresh grated coconut. Roast it until it is dry or golden here and there. I added oil but no need to add, you can dry roast.
4. Cool down and after that, powder it, set aside.
5. In the same pan, add a teaspoon of oil and saute cubed tomatoes with a pinch of salt.
6. Once it is soft (1 minute), add to the vessel in which you are going to boil rasam.
7. After that, add the tamarind extract, turmeric, rasam powder if adding, salt as needed and sugar. Taste and adjust water as needed. You can add 2 cups approximately. Add the dal with water.
8. Sprinkle some chopped coriander leaves, few curry leaves.
9. Mix and bring to boil.
10. Once the rasam boils and becomes frothy on top, switch off the flame.
11. Garnish with more coriander leaves if needed or proceed for tempering.
12. Heat ghee in a pan and splutter mustard, few curry leaves and asafoetida. Add to the rasam.
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?
Mysore rasam recipe
- ¼ cup Toor dal heaped
- 1 teaspoon Tamarind small gooseberry sized
- 1 Tomato
- ¼ teaspoon Sugar
- ¼ teaspoon Turmeric
- 1 teaspoon Rasam powder
- 1 tablespoon Coriander leaves chopped
To Roast & grind to powder
- 1 tablespoon chana dal
- 1 tablespoon Coriander seeds
- 1 teaspoon Pepper
- 1 teaspoon cumin seeds
- 3 tablespoon Grated coconut
- 1 teaspoon Ghee
- ½ teaspoon Mustard
- 1 sprig Curry leaves
- 2 pinches Asafoetida
- Pressure cook ¼ cup of toor dal with 1 cup water. I take tamarind also in a small bowl and place it inside toor dal.
- Give 3-4 whistles in medium flame. Once done, set the dal aside. Extract tamarind juice to make it total one cup.
- Since we are pressure cooking tamarind, it will not take much effort to extract the juice.
Mysore rasam powder
- Heat a pan and roast chana dal firstly. After that, add coriander seeds and black pepper, give it a roast for 30 seconds.
- Lastly add cumin seeds and give it a quick stir. Do not over roast the spices as it will give different flavor.
- Then in goes the fresh grated coconut. Roast it until it is dry or golden here and there. I added oil but no need to add, you can dry roast.
- Cool down and after that, powder it, set aside.
- In the same pan, add a teaspoon of oil and saute cubed tomatoes with a pinch of salt.
- Once it is soft (1 minute), add to the vessel in which you are going to boil rasam.
- After that, add the tamarind extract, turmeric, rasam powder if adding, salt as needed and sugar. Taste and adjust water as needed. You can add 2 cups approximately.
- Sprinkle some chopped coriander leaves, few curry leaves. Mix and bring to boil.
- Add the dal with water.
- Once the rasam boils and becomes frothy on top, switch off the flame.
- Garnish with more coriander leaves if needed or proceed for tempering.
- Heat ghee in a pan and splutter mustard, few curry leaves and asafoetida. Add to the rasam.
Delicious and homey combo.. Love mysore rasam and spicy potato!!!!
Raji, love the rasam most... Will try it for sure... Even that potato bowl is tempting to take away !! 🙂 Real yummy lunch or watever....
Looks great. Had just heard about this rasam. Bookmarking
Adding coconut is the extra thing I guess.. Will try it for sure.. 🙂
sowmya's creative saga
i made it once..loved it..looks so yumm
Never tasted this delicious rasam...loved the serving dish.Very cute:)
Loved the serving bowl. i too love variety of rasam. will try this/.
Have never tried making rasam yet (shame shame 🙂 ) But gonna try this very soon
My all time favorite
Love this rasam, this is what i made today!!!
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 🙂
yummy rasam...adding cocnut is really new thing...
Ahh great to know that u tried it. we had a very good time on that day and time really flew away.Waiting for the super yummy potato curry. Thanks a lot for the compliment:-)
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!
Rak when we have to add tamarind water? I guess u forget to mention abt tht ...then rasam powder and freshly ground powder are two different things???
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
I do not add the rasam powder! Love the rasam.
I know your mini potluck was wonderful with all the chatting and the great food.
Happy Cook / Finla
I love rasam but back at home mom made a simple rasam without dal. This looks really yumm too.
mysore rasam is my favorite one..this looks awesome..Hope you guys had a great time..
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I too love mysore rasam a lot... way too tempting Raji 🙂
Rasam,potato and white rice is one of the most comfort-est meals I can ever have:)
Delicious and flavorful rasam...Adding coconut is new to me...Love the combo of food..
Ummm this looks so yum,,I am drooling looking at the pics,,,,
Lip smashing recipe..looks great.
YUm tangy rasam, a comfort food.
shan's health cusine
Tried and it cameout yummy ! i also made potato roast...Thanx for the wonderful recipe.Pls post some malaysian veggie gravy recipe...plsssssssssssss
Comfort dish,lovely clicks.
Flavorful & lip smacking rasam!!! Will try this out soon!!
lovely ....a must try recipe
It's in my tomorrow's menu list.. Loved the recipe..
Oh the whole spread looks delicious. I don't think i've tried making mysore rasam....
Looks homey and would love this potato fry. Glad that you people had a good time !!!
Rasam looks delicious, no wonder you three had a great time together with all the yummy food!
Fingerlicking rasam, inviting and definitely super comforting.
Want to drink bowls and bowls of this 🙂
That's an comforting rasam recipe....robustic with flavors....
Hi Dear Check my First Event and giveaway.
your version sounds very flavorful n delicious...sure a great combo with potato roast,rice n rasam...Mmmm!! Yummy!!
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
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
Thank you all 🙂 Thank you Shan for
Thank you Lilly and Saraswathi for your comments. You guys really made my day 🙂
Rasam is my ultimate comfort food..that whole meal looks yummm
I love Rasam in any form. This rasam looks terrific. I have always omitted coconut. Maybe I should try it out next time.
This is my favourite. I follow chitravish recipe. Waiting for potato roast....
Delicious flavors & beautiful clicks Raks!
Looks yummy the same way my mom makes. The only difference is I make it in a pan and this is totally in Kauai... Gr8 pic
I made this at home. It blew my mind away. I had actually made enough to last me 2 days but as delicious it was, it didn't last me even for 2 meals 😛
Tried this one! Yummy! I see wonderful recipes here 🙂
I tried this recipe today. It turned out sooooo good. Thank you so much for the wonderful recipe. I am in love with your blog.
Hi wat rasam powder do U use. This raaam looks delicious
I use either Aachi or MTR
Hi i tried this today ...Wow.attagaasam:)
Hi, I was wondering if we can leave out the coconut? Will it still taste as good?
Then the taste also varies, coconut is the highlight of this recipe 🙂
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.