Rasam is a type of soup prepared in Traditional South Indian menu. Mysore rasam, a specialty of Karnataka, is a very flavorful rasam. It is easy to make and tastes delicious. Normally it is taken with hot rice. It can also be had as a soup. It is a very good appetizer. This rasam is one of my favorite rasam. Today we will learn how to make Mysore Rasam following this easy recipe.
If you love rasams, do check our collection of Rasam Recipes
Mysore Rasam is commonly prepared in many South Indian homes. It is very flavorful as it is prepared using freshly ground spices. Normally it is taken with hot rice. It can also be had as a soup. It is a very good appetizer. This rasam is one of my favorite rasam. Today we will learn how to make Mysore Rasam following this easy recipe.
- 2 Tomatoes ripe ones
- 1/4 cup Tur dal
- Tamarind small gooseberry size
- 1/4 tsp Turmeric Powder
- 1 pinch Asafoetida
- Curry leaves a sprig
- Salt to taste
- 2 tsp Coriander seeds
- 1 1/2 tsp Bengal gram Dal (kadalai paruppu)
- 1/2 tsp Whole black pepper
- 1 Red chillies or as needed
- 1 tbsp Grated Coconut
- 1 tsp Ghee
- 1/2 tsp Mustard seeds
- 1/2 tsp Cumin seeds
- Curry leaves few
- Coriander leaves finely chopped
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Soak tamarind in a cup of hot water for 15 minutes, extract the juice and discard the pulp.
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Soak dal in hot water (appoximately 3/4-1 cup) for 15-20 minutes before cooking. It saves a lot of time and fuel. Pressure cook dal until soft and mash it well.
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Fry the ingredients mentioned under "roast and grind" in a little ghee, add grated coconut in the end and fry a little.
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Grind everything together to a fine paste adding little water or you can even powder it without adding water.
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Take tamarind extract, add 2 chopped tomatoes, curry leaves, turmeric powder, a pinch of hing and salt needed.
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Boil on low heat until it reduces and the raw flavor of the tamarind goes.
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Then add the ground paste, cooked tur dal and needed water. Switch off when it becomes frothy. Do not boil the rasam as it will spoil the taste.
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Heat a tsp of ghee, add mustard seeds, cumin seeds, when it splutters, add curry leaves and pour it over the rasam.
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Garnish with finely chopped coriander leaves.
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Serve hot with cooked rice and any vegetable curry or stir fry.
If you love rasam, do check more Rasam Varieties
Love rasam. I did not know the one which I make is Mysore Rasam.
Heard of this Mysore rasam before,but never tasted it.We got a chance to try this through your webspace yesterday,we followed measures & procedures as it is and the taste was amazing,unforgettable taste.we totally loved it to the core because of this irresistible taste and there was nothing left.Everyone should try this,if we try this once we won't stop & we will keep on making it often for sure. Padma akka,whatever recipes we have tried from your webspace sofar,all turned out extremely well and all your recipes are very tasty.
Please release a cookbook with all your recipes,we will buy it rightaway.
Thanks for sharing this lovely recipe.
Ravi
Excellent recipe of Mysore rasam I've had it in many marriage functions but didn't know that it is mysore rasam. Will surely try it padma… Its very helpful for people who are fond of cooking u drive all our attention after seeing your website I got real interest in cooking n trying each recipe everyday….thank u for being a great pillar for all your viewers
Dear Padhu – Thank you so much for your recipes. I have tried some of your recipes and they come out really well!
NICE
Mouth watering rasam 😛
Hi Padhu !!
I have tried lot of your recipes. It has come excellent but as a mysorean I would like to tell you that this is not typical Mysore rasam recipe.
Dis recipe came out very well dear.
It was very tasty and was thoroughly enjoyed by my family….
Thanks for the tasty recipe…..
I have tried many of ur recipe all were helpful to me , and method , explanation by step by step all were really good and useful ,keep going
thanks very useful
Awesome recipe:)
Thank you very much, the results were fantastic. I am a big fan of your recipes
Hi, am ur big fan…. I tried ur lots of recipes after my marriage…all are very superb and gave me a good name. .. thank you very much…. keep posting different varieties…. always we'll follow you…
Very nice rasam.i don't know before.now my family also likes
It was really useful
Super rasam, folks at home loved it. My culinary skills have taken a major leap. Thanks to ur wonderful receptors.
Thanks Padhu
Hi padhu your recipes are simply awesome I always search and try my dishes only reputed persons only in that way I am interested in your recipes
Oh my !! I just loved this . It came out so welllllllll . Thanks Akka
Hi Padhu
I’m making so many of your recipes! Thank you.
Please can you help me out here? My mysore rasam is too thick, like sambhar. What ingredients do I need to reduce? Thank you
Add a little more water or reduce coconut n corainder seeds a little.