Mysore Rasam

The aroma of freshly ground spices in this Mysore Rasam will enchant your taste-buds like no other South Indian Rasam ever has!

Mysore Rasam Recipe | South Indian Rasam with Arachuvitta Coconut    Wait, did I just indicate that this Rasam is the BEST rasam in the world? Yea-huh, I think I just did. Of all the flavorful broths in the South Indian cuisine, Mysore Rasam (in my opinion) is the King.

Made with freshly ground spices and coconut in a tamarind based stock, this rasam served with hot rice and some crispy stir fried potatoes makes an awesome lunch or dinner meal. Even if you want to avoid the carb in rice, you can drink this lentil soup like broth as is… It is an instant energizer! In almost every South Indian function, you’d find this Mysore Rasam as a part of the meal. 

Mysore Rasam Recipe | South Indian Rasam with Arachuvitta Coconut

4.0 from 1 reviews
Mysore Rasam
 
Prep time
Cook time
Total time
 
Author:
Serves: 8 cups
Ingredients
  • ¼ cup Thick Tamarind Extract
  • 3 cups Water
To Grind
  • 1 tablespoon Tuvar Dal (split Pigeon Peas)
  • 1 tablespoon Chana Dal (Chickpea Lentil)
  • 1 tablespoon Coconut
  • 2 teaspoons Coriander seeds (dhania)
  • 4 Dry Red Chilli (remove stem)
  • 1 teaspoon black Peppercorns
  • 2 teaspoons Cumin seeds (jeera)
  • ½ inch solidified Hing (perungaayam) / 1 teaspoon Asafetida / Hing Powder
  • 2 teaspoons Vegetable Oil
Others
  • ½ cup Tuvar Dal (split Pigeon Peas)
  • 1 cup Tomatoes, diced
  • 1 teaspoon Turmeric Powder (haldi)
  • 2-3 teaspoons Salt (adjust to taste)
For tempering
  • 2 teaspoons Vegetable Oil
  • 1 teaspoon black Mustard Seeds
  • 1 tablespoon / handful of Curry Leaves
  • Handful of Coriander leaves
Note 1 - 1 cup is around 200 ml
Note 2 : TAMARIND - The amount of Tamarind to use will differ based on how sour you like your broth to be. In case you don't have tamarind where you live, make this with water and finally squeeze some lemon before serving for sourness
Instructions
Lentils
  1. Wash the split pigeon pea lentil (tuvar dal) well. Fill with enough eater to cover the lentils, Cook in the pressure cooker for 4-5 whistles. Else, fill a large pot with water and add the lentils. Let them boil (stir occasionally) for 20-30 minutes or until they are well cooked. (The should not have a bite to them)
  2. Discard excess water, if any. Smash the lentils roughly while they are still hot. Set aside until required
Freshly ground spices
  1. In a wok / pan with high sides, heat 2 teaspoons of oil. Add the solid Hing and fry for 1 minute or until a nice aroma starts to come. If you are using the Hing powder, just let it fry for 2 seconds
  2. Add the coriander seeds, peppercorns, cumin seeds, both kinds of lentil and fry for 1 minute.
  3. Add the dry red chilli and coconut and saute for 30 seconds or until the coconut has a toasted color
  4. Add it to a grinder / blender and grind to a smooth paste. Set aside until required
Making the Mysore Rasam
  1. To a large pot, add the tamarind extract, water, diced tomatoes, turmeric powder, salt. Mix well. Place on medium high flame and let the mixture boil for 10-15 minutes or until the "raw tamarind smell" goes away. By this time, the mixture would have reduced to ¼th of the original amount.
  2. Add the ground paste, mix well and boil again for 5 minutes.
  3. Add the smashed lentils and boil for a final 5-10 minutes. (If the Rasam doesn't have enough liquid, you can always add 1 cup of water and let it boil for 5 minutes)
For tempering
  1. In a wok, heat 2 teaspoons of vegetable Oil. add the mustard seeds. Once it starts t splutter, add the curry leaves and switch off the flame. Add this oil mixture to the Rasam.
  2. Roughly tear some coriander / cilantro leaves and garnish the pot of Rasam & serve!
How to eat Rasam
  1. Always mix the Rasam before serving as the spices tend to deposit to the bottom
  2. You can have it as is.. like soup
  3. To a bowl of hot rice, add a few ladles of the Rasam. Serve along with stir fried veggies.

Use Tamarind pulp to quickly make tamarind stock. Else, follow these step by step instructions to make your own tamarind water.

Mysore Rasam Recipe | South Indian Rasam with Arachuvitta Coconut

Mysore Rasam Recipe – step by step pictorial —

You’ll need –
Mysore Rasam Recipe | South Indian Rasam with Arachuvitta Coconut

Cook your lentils before hand and smash them roughly
Mysore Rasam Recipe | South Indian Rasam with Arachuvitta Coconut

Heat oil. Add Hing, dry spices and saute for 1-2 minutes. Add grated coconut and saute for another minute. Let it cool. Grind to a smooth paste and set aside.
Mysore Rasam Recipe | South Indian Rasam with Arachuvitta Coconut

To the tamarind water, add chopped tomatoes,
Mysore Rasam Recipe | South Indian Rasam with Arachuvitta Coconut

Let it start boiling on high. Stir occasionally.
Mysore Rasam Recipe | South Indian Rasam with Arachuvitta Coconut

Add the cooked lentils and mix well. Let it boil for another 5 minutes
Mysore Rasam Recipe | South Indian Rasam with Arachuvitta Coconut

For tempering, heat oil and add mustard seeds. Once it splutters, add curry leaves and switch off the flame. Pour it in the Rasam pot.
Mysore Rasam Recipe | South Indian Rasam with Arachuvitta Coconut

Chop some coriander leaves and add it to the broth
Mysore Rasam Recipe | South Indian Rasam with Arachuvitta Coconut

Enjoy as is or mix with hot rice and have.
Mysore Rasam Recipe | South Indian Rasam with Arachuvitta Coconut
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5 Comment

  1. I have some organic lentils bought from The Organic Garden and I was thinking of using it in unique recipe like this one. This is surely delicious

  2. […] Curry leaves is usually added to many Indian recipes to enhance the dish’s flavor. Imagine how much flavor you’re going to get from the recipe that has 80% curry leaves!  Fresh, homemade curry leaves powder (or as south Indians call it – Karuveppilai Powder) is usually mixed with hot rice and a little bit of Ghee (clarified butter) and eaten. You can also sprinkle it over other side dishes, on bread sandwiches etc. Get creative with your menu and experiment with this chutney mix. But in my opinion, this really tastes best with a south Indian menu. For example, south Indian food in Bangalore features this recipe as a “starter” before the usual Sambar or Rasam. […]

  3. Good Cookery Blog Top Kerala Recipes I am a freelance web designer in Cochin

  4. Hey thank you for this recipe! I love this rasam and made it Perfectly Thanks to you!

  5. Perfect steps. Love mysore rasam!

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