Mysore Rasam Recipe | How to make Mysore Rasam Recipe

Mysore Rasam Recipe | How to make Mysore Rasam Recipe with step by step pictures and instructions. Mysore Rasam is tangy, flavorful and aromatic rasam made with freshly grounded spices. Unique flavor of this rasam comes from coconut which is blended along with coriander, chana dal, cumin and pepper. It is very popular in Karnataka. Rasam is one of the south Indian food made almost every day in many homes. My mom makes rasam almost everyday or alternative days. I follow the same as my daughter always ask Rasam rice only. It is one of the most comforting meal when we fall ill too.

Though I make Rasam everyday I have posted only tomato rasam till now. We mostly use homemade rasam powder to make rasam but freshly grounded masala adds unique taste to the dish. You can adjust the tomatoes and tamarind as per your preference. Curry leaves and coriander leaves is must for making any type of Rasam. Monday again and theme for this week in Foodie Monday Bloghop group is #214RasamRaga suggested by Priya who blogs at thephotowali. Do check her blog for some amazing and authentic vegetarian recipes. She explores lot of places and food. I like her travel food stories too. Now lets quickly check how to make this aromatic rasam. 

Do try and let me know your feedback. You can also try the below recipes

Vathal Kuzhambu

Tomato Kuzhambu

Spinach Kootu

One pot Tiffin Sambar

Onion Tomato Masala

Quick Besan Curry

Tiffin Sambar

Mushroom Curry

Serves 5-6 people

Mysore Rasam Recipe | How to make Mysore Rasam Recipe

Mysore Rasam is tangy, flavorful and aromatic rasam made with freshly grounded spices.

15 minPrep Time

10 minCook Time

25 minTotal Time

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5 based on 4 review(s)

Ingredients

• Turmeric powder 1/4 TSP
• Salt as required
• Cooked Dal 1/4 cup
• Tamarind small lemon size
• Tomato 1
To roast and grind
• Coriander 2 tSP
• Channa dal 1 TSP
• Cumin 1/2 TSP
• Pepper 1/2 tsp
• Red chilli 1
• Curry leaves few
• Coconut grated 2 tbsp
To Temper
• Mustard
• Urid dal
• Curry leaves few
• Red chilli 1
• Hing 1/4 tsp

Instructions

1. Dry roast coriander, chana dal, cumin, pepper and red chilli
2. Once it browns add the grated coconut to it and saute.
3. Add the curry leaves to it.
4. Once it cools down, grind to coarse paste
5. Wash and cook the dal for 3-4 whistles. Mash and take 1/4 cup of dal along with 1/2 cup water.
6. Take small lemon size tamarind and add 1/2 cup water and extract it.
7. Filter to remove the impurities and keep it ready.
8. Add the tamarind extract to dal.
9. Then add chopped tomatoes and mash them.
10. Then add salt and turmeric powder.
11. Heat oil and temper with mustard, urad dal, red chilli, hing and curry leaves.
12. Then add the dal tamarind tomato mixture.
13. Once it bubbles forms add the grounded masala and allow it to boil.
14. Once it boils, garnish with coriander leaves and switch off the flame.
15. Mysore Rasam is ready.
16. Enjoy with hot rice.

Notes

Adjust tomatoes and tamarind according to your preference.

I usually take dal water whenever I make Sambhar and use it for rasam.

You can use ghee instead of oil

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How to make Mysore Rasam with step by step pictures

Dry roast coriander, chana dal, cumin, pepper and red chilli

Once it browns add the grated coconut to it and saute.

Add the curry leaves to it.

Once it cools down, grind to coarse paste

Wash and cook the dal for 3-4 whistles. Mash and take 1/4 cup of dal along with 1/2 cup water.

Take small lemon size tamarind and add 1/2 cup water and extract it.

Filter to remove the impurities and keep it ready.

Add the tamarind extract to dal.

Then add chopped tomatoes and mash them.

Then add salt and turmeric powder.

Heat oil and temper with mustard, urad dal, red chilli, hing and curry leaves.

Then add the dal tamarind tomato mixture.

Once it bubbles forms add the grounded masala and allow it to boil.

Once it boils, garnish with coriander leaves and switch off the flame.

Mysore Rasam is ready. Enjoy with hot rice.

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