Thursday, June 30, 2016

Mysore Rasam | Karnataka Special Recipe | How to make Mysore Rasam at home | Traditional Rasam Recipe

Mysore Rasam

Hi Supermoms,

As you all know, rasam is a part and parcel of everyday cooking for me. I have earlier mentioned my love for cooking rasam and also shared heirloom rasam recipes like the Brinjal rasam and Village Style Milagu rasam. 'Rasam' or 'Saaru' as it called in Kannada means the juice/extract or essence . 
Today, I am sharing a very popular rasam recipe from the City of Palaces - Mysore. Mysore Rasam is quite popular and is served even in marriages, functions as a speciality rasam . If you are used to making tomato rasam, then this recipe is going to delight you as it is quite easy to make . The fantastic taste of the Mysore rasam comes from the fresh coconut that is ground along with roasted spices. The freshly prepared rasam powder delights the palates . 

The rasam can be served along with hot rice, ghee and appalam or you can simply serve them as soup/appetiser along with the papad/appalam.

Recipe Courtesy : 'Arusuvai' Natarajan

Mysore Rasam | Karnataka Special Rasam :

Preparation time : 5 minutes
Cooking time : 25 minutes
Serves : 4 to 6
1 cup = 250 ml cup

Note : For stepwise pictures on making rasam, refer here.


1/4 cup pigeon peas/toor dal/arhar dal
tamarind ( lemon size ball) OR 1 tablespoon thick tamarind paste
2 tomatoes ( roughly chopped)
pinch of turmeric powder
pinch of asafoetida powder
salt to taste

For the spice mix:

2 teaspoons oil ( sesame or coconut)

1 teaspoon pigeon peas/toor dal
1 teaspoon coriander seeds/dhania
1 teaspoon peppercorns/kali mirch
1 teaspoon cumin seeds/jeera
4-5 dry red chillies
1 tablespoon fresh coconut (grated)
1 sprig curry leaves
2 teaspoons oil ( sesame or coconut)

For tempering :

2 teaspoons ghee/clarified butter
1/2 teaspoon mustard seeds
1 sprig curry leaves ( roughly torn)

For garnish:

finely chopped cilantro

Method :

1. Wash and boil pigeon peas in a small vessel along with turmeric and 1 cup water(approx)  in a pressure cooker . Whisk the dal well. Set it aside.
Chef tip: You can cook upto 3 whistles in medium flame and then cook over low flame for another 2 whistles. Also you can add a teaspoon of fenugreek seeds/methi along with pigeon peas .  
2. Soak the tamarind in 1 cup of warm water and extract the juice and discard the pulp. 
3. In a thick bottom vessel, add the tamarind juice, chopped tomatoes, asafoetida and cook over low flame for 5-7 minutes.
Chef tip: You can partially close the vessel with a lid. 
4. While the tamarind juice is simmering, heat a pan with oil and roast the ingredients given under 'spice mix' in the order given. 
Chef tip: Roast them till they turn lightly brown and fragrant. Switch off and add the coconut and curry leaves. 
5.Cool and grind the roasted spices into a coarse powder. 
6. Add a cup of water to the simmering tamarind tomato juice and add the ground spice powder and salt.
7. Let the rasam simmer ( partially covered) for another 7-8 minutes .
8. Add the boiled dal water and let the rasam further simmer for another 3-4 minutes or just till the time the rasam starts frothing in the centre and the sides. Switch off.
9. Heat an iron ladle/pan with ghee.
10. When the ghee is hot, temper with mustard seeds and curry leaves.
11. Stir it into the rasam.
12. Garnish with cilantro leaves and close the lid.

Your delicious Mysore Rasam is ready to be served !

Mysore Rasam

Happy Cooking !

With love,



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