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  • Mysore Rasam

Mysore Rasam

Posted on Jan 16th, 2016
by Sowmya Venkatachalam
Categories:
  • All Recipes
  • Rasam
3.79 from 32 votes
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.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Jump to Recipe Jump to Video Print Recipe
Reading Time: 5 minutes
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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  5. Nataraja Iyer Rasam
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Mysore Rasam

Course: Rasam
Cuisine: Indian, Karnataka, South Indian
Equipments Needed
  • Pressure Cooker
  • Heavy Bottomed Pan
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 180kcal
Author: Sowmya Venkatachalam
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.
Print Recipe

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 tsp Salt (adjust to your taste)
  • 1 tbsp Coriander Leaves

For Grinding

  • 1 tsp Ghee (Clarified butter)
  • 2 nos Red Chili (adjust to your spice level)
  • 2 tbsp Grated Coconut
  • 1 tsp Split Bengal Gram (Channa Dal / Kadalaparuppu)
  • 1 tsp Coriander seeds
  • 1 tsp Peppercorns
  • 1 tsp Cumin Seeds

For Tempering

  • 1 tsp Ghee (Clarified butter)
  • 1 tsp Mustard seeds
  • 1 tsp 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 1/2 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 tbsp 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 1/2 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 tbsp 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.

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Sowmya Venkatachalam

IT Engineer turned full time Food Blogger. I ♡ FOOD. I also love food blogging. Did you make a recipe? Tag @Subbusktichen on Instagram. I WANNA SEE!

13 Comments Hide Comments

Anonymous says:
April 15, 2012 at 11:17 am

What should we do with cooked thurdal?

Reply
Sehaj says:
February 1, 2016 at 12:56 pm

Good question and how can we cook 1tbsp of dal in pressure cooker?

Reply
middleclassmadhavi says:
April 7, 2013 at 2:12 pm

I add some jeeragam also.
Your rasam looks mouth watering!

Reply
Unknown says:
September 20, 2013 at 4:47 am

How many tomatoes we need to add?

Reply
Anonymous says:
September 20, 2013 at 4:49 am

how many tomatoes?

Reply
Arjun Hariharan says:
March 9, 2015 at 2:37 am

Tur dal 2 tbsp or 2 cups

Reply
subbuskitchen says:
March 9, 2015 at 6:53 pm

Its 2 tbsp

Reply
Anonymous says:
March 26, 2015 at 4:20 am

How do we make it if we need to add coconut and make. Please reply

Reply
subbuskitchen says:
March 26, 2015 at 7:18 pm

Hello, pls refer this link for coconut based rasam. https://www.subbuskitchen.com/2009/01/mysore-rasam.html

Reply
Anonymous says:
January 19, 2016 at 7:46 am

The very difference is coconut. Why it is not added?

Reply
harshada vm says:
October 29, 2019 at 6:18 pm

3 stars
This is not Karnataka style, Mysore rasam..

Reply
Sridhar says:
March 23, 2020 at 11:12 am

In the procedure, the preparation for making the paste does not mention about adding the Chana Dal to the pan. Pl correct

Reply
Sowmya Venkatachalam says:
March 24, 2020 at 5:08 am

Oh thanks for mentioning. I have corrected the recipe. Thanks once again

Reply

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