Mysore Rasam is traditional Rasam made using coconut and freshly ground Rasam Masala Paste. This recipe is originated from Mysore hence the name Mysore Rasam. It is prepared by freshly roasted rasam paste which has key ingredients like pepper, coriander seeds, etc., and coconut. The addition of the coconut in the rasam is key differentiator in Mysore Rasam. This is also called 'Arachuvitta Rasam' as we grind the masala ingredients and coconut as we do for Arachuvitta Sambar. This rasam is very flavorful and tasty.
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Mysore Rasam
Equipments Needed
- Pressure Cooker
- Heavy Bottomed Pan
Servings: 4 people
Calories: 180kcal
Mysore Rasam is one of the popular rasam in Karnataka. It's made using freshly made Rasam Masala powder (paste). The fresh masala is prepared using Coriander seeds, pepper corns, chana dal, red chili and grated coconut. Freshly roasted masala along with coconut gives distinct flavor and tastes good.
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Ingredients
Key Ingredients
- 1 small lemon size Tamarind
- 1 no Tomato roughly chopped
- ¼ cup Toor Dal (Pigeon pea)
- 1 pinch Asafoetida (Asafetida / Hing)
- 1.5 teaspoon Salt (adjust to your taste)
- 1 tablespoon Coriander Leaves
For Grinding
- 1 teaspoon Ghee (Clarified butter)
- 2 nos Red Chili (adjust to your spice level)
- 2 tablespoon Grated Coconut
- 1 teaspoon Split Bengal Gram (Channa Dal / Kadalaparuppu)
- 1 teaspoon Coriander seeds
- 1 teaspoon Peppercorns
- 1 teaspoon Cumin Seeds
For Tempering
- 1 teaspoon Ghee (Clarified butter)
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin Seeds
- 1 sprig Curry leaves
Instructions
Preparation
- Soak the tamarind in water and extract the tamarind juice.
- Take toor dal in a vessel. Add a pinch of turmeric powder and ½ cup of water.
- Pressure cook the Toor dal over three whistles and let the pressure release naturally. Mash the cooked toor dal using the bottom of the ladle and keep it aside.
Preparation of Masala
- Heat a pan with ghee and add the red chillies, pepper, bengal gram, coriander seeds and fry till the dals turns golden brown color. Fry them in the medium flame and preferably in the heavy bottomed pan as the dals may burnt very quickly.
- Next add cumin seeds, grated coconut and fry till the coconut is light brown.
- Take the fried ingredients to the mixer and let it cool off. Grind all the ingredients to a fine paste by adding 3-4 tablespoon of water.
Let's start making the Rasam
- Add the tamarind extract in a vessel along with hing, chopped tomato and salt and boil the tamarind juice.
- When the raw smell of tamarind goes off, add the mashed dal and mix well.
- Add the ground rasam masala and give a good stir. Adjust the consistency of the rasam by adding more water if required. Also adjust the salt if required.
- Keep the flame in low until the froth starts to form the top layer of the rasam and then remove the rasam from flame. Garnish the rasam with chopped coriander leaves
Let's do the Tempering
- Heat another pan with ghee and add mustard seeds. When the mustard seeds starts to sputter, add cumin seeds and saute for 10 seconds. Finally add curry leave and fry for a second and swtich off the flame
- Add this tempering to Rasam.
- Delicious Mysore Rasam is now ready! Serve the yummy rasam with hot steaming rice and as spoon of ghee.
Video
Nutritional Info
Nutrition Facts
Mysore Rasam
Amount Per Serving (1 cup)
Calories 180
Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 5g31%
Polyunsaturated Fat 1g
Cholesterol 18mg6%
Sodium 1207mg52%
Potassium 378mg11%
Carbohydrates 22g7%
Protein 6g12%
* Percent Daily Values are based on a 2000 calorie diet.
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Method with step by step pictures for making Mysore Rasam :
PREPARATION
- Soak the tamarind in water and extract the tamarind juice.
- Take toor dal in a vessel. Add a pinch of turmeric powder and ½ cup of water.
- Pressure cook the Toor dal over three whistles and let the pressure release naturally. Mash the cooked toor dal using the bottom of the ladle and keep it aside.
PREPARATION OF MASALA
- Heat a pan with ghee and add the red chillies, pepper, bengal gram, coriander seeds and fry till the dals turns golden brown color. Fry them in the medium flame and preferably in the heavy bottomed pan as the dals may burnt very quickly.
- Next add cumin seeds, grated coconut and fry till the coconut is light brown.
- Take the fried ingredients to the mixer and let it cool off. Grind all the ingredients to a fine paste by adding 3-4 tablespoon of water.
LET'S START MAKING THE RASAM
- Add the tamarind extract in a vessel along with hing, chopped tomato and salt and boil the tamarind juice.
- When the raw smell of tamarind goes off, add the mashed dal and mix well.
- Add the ground rasam masala and give a good stir. Adjust the consistency of the rasam by adding more water if required. Also adjust the salt if required.
- Keep the flame in low until the froth starts to form the top layer of the rasam and then remove the rasam from flame. Garnish the rasam with chopped coriander leaves.
LET'S DO THE TEMPERING
- Heat another pan with ghee and add mustard seeds. When the mustard seeds starts to sputter, add cumin seeds and saute for 10 seconds. Finally add curry leave and fry for a second and switch off the flame.
- Add this tempering to Rasam.
- Delicious Mysore Rasam is now ready! Serve the yummy rasam with hot steaming rice and as spoon of ghee.
