Name: Mysore rasam
Cook time: 30 min
Total time: 30 min
Ingredients: 1 cup pigeon pea ((toor dal)); 3-4 tomatoes (chopped); A small piece tamarind; 1 tsp jaggery powder; Salt (to taste); 2 tbsp ghee; 1 tsp mustard seeds; 7-8 curry leaves; ½ tsp cumin seeds; 1 dry red chilli; A generous pinch asafoetida ((hing)); A few coriander leaves; 1 tsp coriander seeds; 1 tsp cumin seeds; 1 tbsp split Bengal gram ((chana dal)); 1 tsp split black gram ((urad dal)); 1 tsp peppercorn; 5-6 dry red chilli; 7-8 curry leaves

Vegetarian

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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:

Mysore rasam

Shilpa

Rasam is refered 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.

5 from 2 votes

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Course Main Course
Cuisine Indian, Karnataka

Cook Time 30 mins
Total Time 30 mins

Ingredients

1 cup pigeon pea (toor dal)
3-4 tomatoes chopped
A small piece tamarind
1 tsp jaggery powder
Salt to taste
2 tbsp ghee
1 tsp mustard seeds
7-8 curry leaves
½ tsp cumin seeds
1 dry red chilli
A generous pinch asafoetida (hing)
A few coriander leaves
TO MAKE RASAM POWDER
1 tsp coriander seeds
1 tsp cumin seeds
1 tbsp split Bengal gram (chana dal)
1 tsp split black gram (urad dal)
1 tsp peppercorn
5-6 dry red chilli
7-8 curry leaves

Instructions

To make the rasam powder, dry roast all the ingredients until aromatic. Let it cool completely
Grind into a fine powder in a coffee grinder or mixer. Rasam powder is ready
Soak the tamarind in some water for 15-20 minutes. Extract the tamarind water and discard the pulp
Pressure cook toor dal with 2 cups water. Alternatively, if you don’t have access to a pressure cooker, soak the dal in water for 15-20 minutes. Wash it thoroughly and boil in a saucepan with sufficient water till soft
Lightly mash the completely cooked dal
Add tomatoes, tamarind water, jaggery, salt, and rasam powder. Add 1-2 cups water and adjust consistency
Bring to a boil. Let it simmer until the tomatoes are completely cooked
To make the tempering, heat a small fry pan/tempering pan and add ghee. Add mustard seeds and let it splutter
Reduce heat, add curry leaves, dry red chilli, cumin seeds and hing. Saute for a few seconds
Add this tempering to the rasam. Add coriander leaves and mix well
Serve hot with steamed rice

Video

Nutrition Facts

Mysore rasam

Amount Per Serving

Calories 65 Calories from Fat 27

% Daily Value*

Fat 3g5%
Saturated Fat 2g13%
Cholesterol 8mg3%
Sodium 3mg0%
Potassium 162mg5%
Carbohydrates 7g2%
Fiber 2g8%
Sugar 1g1%
Protein 2g4%

Vitamin A 360IU7%
Vitamin C 33mg40%
Calcium 25mg3%
Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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