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Ingredients

Adjust Servings:
FOR THE MYSORE RASAM POWDER
2 tsp Bengalgram dal
1 tbsp Coriander seeds
2 Red chillies
2 tsp Pepper
1 tsp Cumin seeds
1 tsp Ghee
FOR MAKING THE MYSORE RASAM
1/4 cup Tuvar dal
1 small marble sized Tamarind
2 Tomatoes
Few Curry leaves
1/2 tsp Asafoetida
1 tbsp Coriander leaves
To taste Salt
FOR TEMPERING
1 tsp Ghee
1 tsp Mustard seeds
1/2 tsp Cuminseeds

How to make Mysore Rasam

  • 20 mins
  • Serves 4
  • Easy

Ingredients

  • FOR THE MYSORE RASAM POWDER

  • FOR TEMPERING

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Our ancestors designed the daily food that we cook at home in the most scientific way. If you observe our traditional way of cooking and eating, it is always about balance. The balance of calories and nutrients. The regular south Indian thali will usually consist of sambhar, which is high in protein, Rasam which gives us the benefit of using tamarind,.Curries which supply us the necessary vitamins and minerals. Rice/chapathi which gives us the necessary carbs. Ghee which provides us with the essential fats and curd from which we derive the probiotics. Since we cook rasam daily, I prefer to make varieties of Rasam and today I will be showing as to how to make Mysore rasam

how to make mysore rasam

 MYSORE RASAM POWDER

We usually make the rasam powder with tuvar dal. But this Mysore rasam requires a special rasam powder wherein we use Bengal gram dal along with coriander seeds, chillies, pepper and cumin seeds. The speciality of this rasam is that we use fresh coconut also in the rasam powder. It is best to prepare the rasam powder as and when required and not be stored as it has the coconut in it and storing that will make it rancid.

HOW TO MAKE MYSORE RASAM

Here tuvar dal is cooked in a pressure cooker until soft and mushy. Next, we saute all the ingredients for the rasam powder and grind it into a smooth paste. The required amount of tamarind is soaked and the extract is removed. To this, the tomato puree is added and boiled. Later we add the cooked dal and cook further and then only the rasam powder is added. In all the other rasam varieties we add the rasam powder to the tamarind mix and later only the dal is added. This is a very flavourful rasam and is best served with rice and dry curry,

This week for the Healthy Wellthy cuisine, Sasmita who blogs at First timer cook, suggested we cook rasam with the theme #FlavorfulRasamAtHW and my contribution to the theme is this post on how to make Mysore rasam.

Check out the other Rasam Varieties here

Tomato Rasam

Vethalai Rasam

Horsegram Rasam / Kollu Rasam

Pineapple Rasam

Mangalore Rasam

Kalyana Rasam

Nellore Rasam

Ingi Rasam/ Ginger Rasam

Lemon Rasam

Garlic Rasam/ Poondu Rasam

Milagu Rasam

Mint Rasam

Jeera Milagu Rasam

 

 

Steps

1
Done

Wash the tuvar dal well. Add enough water to it. Add turmeric powder and a drop of ghee to this. Cook it in the pressure cooker till it is soft and mushy

2
Done

TO MAKE THE RASAM POWDER

Now take all the ingredients mentioned in the rasam powder section and keep it ready

3
Done

Add ghee to a pan and add all the other ingredients to this except coconut. Roast it well till it becomes light brown in colour. Switch off the fire and transfer it to a plate. In the same pan add the coconut and saute till a good flavour emanates. Switch off the fire. Now grind all of this into a fine powder and keep aside

4
Done

TO MAKE THE MYSORE RASAM

Soak the tamarind in warm water for 10 minutes. Squeeze it well and take out the extract and transfer it to the vessel in which you are going to cook the rasam

5
Done

To this tamarind extract, add the ground tomato puree and salt and let it boil on low flame till the raw smell of the tomato disappears. It will take approximately 5 mins

6
Done

Now to this boiling tamarind tomato mixture add the cooked dal along with 2 cups of water and let it further cook for 5 minutes

7
Done

To this boiling rasam add the prepared rasam powder, mix well and let it boil for 3-4 minutes

8
Done

Now add the curry leaves, coriander leaves, asafoetida and boil for 2 minutes. Check for salt and add if necessary

9
Done

Now switch off the fire and keep it aside

10
Done

To add the tempering, heat the ghee in a pan. Add mustard seeds. Once it starts to splutter add the cumin seeds and let it sizzle. Now add the prepared tempering to the rasam and serve warm with steamed rice and a curry

 

HOW TO MAKE MYSORE RASAM

Prep Time5 mins
Cook Time15 mins
Course: Lunch, dinner
Cuisine: Indian
Keyword: How to make mysore rasam
Servings: 4 People

Equipment

  • Pressure cooker
  • Gas stove/ Induction stove
  • Mixer/Grinder

Ingredients

RASAM POWDER

  • 2 Tsp Bengalgram dal
  • 1 Tbsp Daniya/ Coriander seeds
  • 2 Red chillies
  • 2 Tsp Pepper
  • 1 Tsp cumin seeds
  • 1 Tsp Ghee

FOR MAKING MYSORE RASAM

  • 1/4 Cup Tuvar dal
  • 1 Marble sized Tamarind
  • 2 Tomatoes
  • Few Curry leaves
  • 1 Tbsp Fresh Coriander
  • To Taste Salt
  • 1/2 Tsp Asafoetida

FOR TEMPERING

  • 1 Tsp Ghee
  • 1 Tsp Mustard seeds
  • 1/2 Tsp cumin seeds

Instructions

  • Wash the tuvar dal well. Add enough water to it. Add
    turmeric powder and a drop of ghee to this. Cook it in the pressure cooker till
    it is soft and mushy.

TO MAKE THE RASAM POWDER

  • Now take all the ingredients mentioned in the rasam powder
    section and keep it ready
  • Add ghee to a pan and add all the other ingredients to this
    except coconut. Roast it well till it becomes light brown in colour. Switch off
    the fire and transfer it to a plate. In the same pan add the coconut and saute
    till a good flavour emanates. Switch off the fire. Now grind all of this into a
    fine powder and keep aside
  • Soak the tamarind in warm water for 10 minutes. Squeeze it
    well and take out the extract and transfer it to the vessel in which you are
    going to cook the rasam
  • To this tamarind extract, add the ground tomato puree and
    salt and let it boil on low flame till the raw smell of the tomato disappears.
    It will take approximately 5 mins
  • Now to this boiling tamarind tomato mixture add the cooked
    dal along with 2 cups of water and let it further cook for 5 minutes
  • To this boiling rasam add the prepared rasam powder, mix
    well and let it boil for 3-4 minutes
  • Now add the curry leaves, coriander leaves, asafoetida and
    boil for 2 minutes. Check for salt and add if necessary
  • Now switch off the fire and keep it aside
  • To add the tempering, heat the ghee in a pan. Add mustard
    seeds. Once it starts to splutter add the cumin seeds and let it sizzle. Now
    add the prepared tempering to the rasam and serve warm with steamed rice and a
    curry

The other flavourful rasam varieties from our group members can be seen here

Tangy Pineapple rasam by Seema

Tomato Rasam By Poonam

Beetroot and Tomato Rasam by Swati

Tomato Rasam without Dal by Geetanjali

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4 Comments Hide Comments

Rich and flavourful rasam .. I never made rasam this way at home, take the easy way out. But we ddo used to have it in the restaurants and loved the flavours.. With your recipe will try this at home.

5 stars
My Mil was the one who taught me to make Mysore rasam. She usually doesn’t like keeping things overnight but loves this one the next day as well. Your recipe and images brought back lovely memories

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4 Comments Hide Comments

Rich and flavourful rasam .. I never made rasam this way at home, take the easy way out. But we ddo used to have it in the restaurants and loved the flavours.. With your recipe will try this at home.

5 stars
My Mil was the one who taught me to make Mysore rasam. She usually doesn’t like keeping things overnight but loves this one the next day as well. Your recipe and images brought back lovely memories

Add Your Comment

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