Mysore rasam with homemade rasam powder step-by-step recipe with video and photos.
As a proud Mysorian, I absolutely love Mysore palace, Mysore Pak, Mysore masala dosa, and of course, Mysore rasam!
Piping hot Mysore rasam and steamed rice with a dollop of ghee can make my world a better place any day. We absolutely love it. And without a doubt, this is my DD’s soul food. She loves it so much that when she sees me chopping tomatoes for any dish, she jumps with joy thinking I am going to make her favourite ‘saaru’.
Rasam is referred to as ‘saaru’ in Karnataka. While a typical rasam is watery and served mostly like a soup, Mysore rasam is prepared thick and is served with rice. This wholesome dish is made with pigeon pea or toor dal and loads of fresh tomatoes. The freshly ground spice mix makes it super flavourful. Hot steamed rice, piping hot saaru, a dollop of ghee – happy life.
To make saaru, I first make the rasam powder – dry roasting spices and grinding it into a fine powder in a coffee grinder. I then boil pigeon pea lentil or toor dal and add the freshly ground powder, jaggery and tamarind extract. I finish it by tempering with mustard seeds, curry leaves and hing in a big dollop of ghee.
Enjoy this hot rasam with steamed rice for a heart warming meal.
MYSORE RASAM RECIPE VIDEO:
TO MAKE RASAM POWDER
Mysore rasam step-by-step recipe with photos
1. Dry roast spices for rasam powder
2. Grind roasted spices into fine powder
3. Pressure cook the dal until completely done and lightly mash it
4. Add chopped tomatoes, rasam powder, jaggery, tamarind water and salt to cooked dal
5. Simmer until the tomatoes and spices are completely done
6. Make tempering in a small pan and pour it to the saaru
7. Finish off with coriander leaves