Mysore Rasam Recipe

About Mysore Rasam

Rasam is a tangy or tart, thin, soup-like dish that is a part of South Indian meals. Rasam is made with lentils, fruits and vegetables. To get the tart taste in a rasam, tamarind is used. There are many rasam variants and this Mysore Rasam is one such variety. Unlike the usual and regular South Indian rasam variants, Mysore Rasam is made with lentils and also has fresh coconut in it. Adding fresh coconut paired together with the flavors coming from ground spices, makes this rasam tastes too good. As a result this rasam pairs nicely with steamed rice. Making mysore rasam takes time as the spices need to be roasted and then ground to prepare the mysore rasam powder. When you prepare this rasam, simply make the rasam and make a side veggie dish like a veggie fry, poriyal or a veggie roast. Then cook rice and serve with rice. Usually mysore rasam powder is available in South Indian markets. So if you have this rasam powder, you could use it as there will be less prep while making the dish.

How to make Mysore Rasam

Cook Lentils

1. First rinse ⅓ cup arhar dal (tur or tuvar dal or pigeon pea lentils) for a couple of times. Then add the lentils in a pressure cooker. Also add a pinch of turmeric powder.
2. Pour 1.5 cups water.
3. Pressure cook tuvar dal for 7 to 8 whistles or 11 to 12 minutes on a medium heat, till the lentils are completely cooked and softened. When the pressure falls down on its own in the cooker, then only remove the lid. Check the doneness of the dal. If in case they are not cooked well, then add ¼ to ⅓ cup more water and pressure cook for some more minutes.
4. Mash the dal with a spoon or ladle. You can also cook the lentils in a pan. Soak the lentils in water for 1 to 2 hours prior to cooking them in a pan or pot. Add water as required while cooking. You could also cook the lentils in an Instant Pot adding water as needed.

Make Tamarind Pulp

5. Take 1 tablespoon tightly packed tamarind.
6. Soak tamarind in ⅓ cup hot water for 20 to 30 minutes.
7. After 20 to 30 minutes, squeeze and extract the tamarind pulp in the water. Keep aside.

Make Mysore Rasam Powder

8. Now take all the spices for the mysore rasam powder as listed in the below photo. For the red chilies, I have used byadagi chilies. These are low in heat and give a nice orangish-red color to any dish. Though byadagi chilies are recommended for this recipe, if you do not have it, then you can use any low to medium hot dry red chilies. If planning to make mysore rasam powder in more quantities for storage, then use desiccated coconut for a longer shelf life. Always refrigerate the mysore rasam powder.
9. Heat 2 teaspoons ghee in a pan. Keep heat to a low.
10. Add 1 teaspoon chana dal once the ghee melts.
11. On a low heat fry chana dal stirring often till light golden.
12. Next add 1 tablespoon coriander seeds, ½ teaspoon cumin seeds, ⅛ teaspoon fenugreek seeds (methi seeds) and ½ teaspoon whole black peppercorns.
13. Then add 1 to 2 byadagi red chilies (seeds removed), 5 to 6 curry leaves and 1 pinch of asafoetida (hing).
14. Mix well and roast for 2 to 3 minutes on a low heat stirring continuously till you get a nice fragrant aroma from the whole spices.
15. Then add ¼ cup grated fresh coconut. You can also use desiccated coconut instead of fresh coconut.
16. Mix very well with the remaining spices.
17. Roast for 1 to 2 minutes on a low heat. The fresh coconut just needs to get dry.
18. Then add all the whole spices and coconut in a grinder jar.
19. Without adding water, grind to a fine powder and set aside.

Make Mysore Rasam

20. Take a pan and strain the tamarind pulp in it using a tea strainer. You can also add tamarind pulp directly if there are less fibers in it.
21. Add 2 cups of water and mix.
22. Keep the pan on stovetop and on a low to medium flame, heat the tamarind solution till its raw aroma and flavor goes away. Simmer for about 5 to 6 minutes.
23. Then add chopped tomatoes.
24. Next add ¼ teaspoon turmeric powder.
25. Cover the pan with a lid and cook till the tomatoes are softened. Cook for about 8 to 9 minutes on a low heat.
26. Cook till the tomatoes has softened.
27. Then add all of the ground mysore rasam powder and the mashed tur dal. Mix thoroughly.
28. Season with salt as per taste. Stir to combine.
29. Simmer on a medium-low heat without a lid for 3 to 4 minutes. Cover the pan and keep aside.

Make Tempering

31. Heat ½ tablespoon ghee in a small pan or tadka pan. You can even use oil.
32. When the ghee melts and becomes hot, lower the heat and add ½ teaspoon mustard seeds. Let the mustard seeds crackle.
33. Once the mustard seeds begin to crackle, add 1 sprig curry leaves (10 to 12 curry leaves), 1 to 2 byadagi red chilies (seeds removed) and a pinch of asafoetida.
34. Stir to mix and fry till the red chili changes its color. Then switch off the heat. Avoid burning the red chilies or curry leaves.
35. Pour all of the tempered ingredients in the rasam.
36. Cover with a lid and set aside for 5 to 6 minutes.
37. Lastly add 2 tablespoons chopped coriander leaves and mix.
38. Serve Mysore Rasam hot with steamed rice and a side vegetable dish. More Rasam varieties

Tomato rasamMilagu rasamLemon rasamRasamPineapple rasam

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. This Mysore Rasam recipe post from the archives first published in December 2016 has been updated and republished on 7 September 2022.

title: “Mysore Rasam Recipe " ShowToc: true date: “2024-10-22” author: “Jose Tye”

About Mysore Rasam

Rasam is a tangy or tart, thin, soup-like dish that is a part of South Indian meals. Rasam is made with lentils, fruits and vegetables. To get the tart taste in a rasam, tamarind is used. There are many rasam variants and this Mysore Rasam is one such variety. Unlike the usual and regular South Indian rasam variants, Mysore Rasam is made with lentils and also has fresh coconut in it. Adding fresh coconut paired together with the flavors coming from ground spices, makes this rasam tastes too good. As a result this rasam pairs nicely with steamed rice. Making mysore rasam takes time as the spices need to be roasted and then ground to prepare the mysore rasam powder. When you prepare this rasam, simply make the rasam and make a side veggie dish like a veggie fry, poriyal or a veggie roast. Then cook rice and serve with rice. Usually mysore rasam powder is available in South Indian markets. So if you have this rasam powder, you could use it as there will be less prep while making the dish.

How to make Mysore Rasam

Cook Lentils

1. First rinse ⅓ cup arhar dal (tur or tuvar dal or pigeon pea lentils) for a couple of times. Then add the lentils in a pressure cooker. Also add a pinch of turmeric powder.
2. Pour 1.5 cups water.
3. Pressure cook tuvar dal for 7 to 8 whistles or 11 to 12 minutes on a medium heat, till the lentils are completely cooked and softened. When the pressure falls down on its own in the cooker, then only remove the lid. Check the doneness of the dal. If in case they are not cooked well, then add ¼ to ⅓ cup more water and pressure cook for some more minutes.
4. Mash the dal with a spoon or ladle. You can also cook the lentils in a pan. Soak the lentils in water for 1 to 2 hours prior to cooking them in a pan or pot. Add water as required while cooking. You could also cook the lentils in an Instant Pot adding water as needed.

Make Tamarind Pulp

5. Take 1 tablespoon tightly packed tamarind.
6. Soak tamarind in ⅓ cup hot water for 20 to 30 minutes.
7. After 20 to 30 minutes, squeeze and extract the tamarind pulp in the water. Keep aside.

Make Mysore Rasam Powder

8. Now take all the spices for the mysore rasam powder as listed in the below photo. For the red chilies, I have used byadagi chilies. These are low in heat and give a nice orangish-red color to any dish. Though byadagi chilies are recommended for this recipe, if you do not have it, then you can use any low to medium hot dry red chilies. If planning to make mysore rasam powder in more quantities for storage, then use desiccated coconut for a longer shelf life. Always refrigerate the mysore rasam powder.
9. Heat 2 teaspoons ghee in a pan. Keep heat to a low.
10. Add 1 teaspoon chana dal once the ghee melts.
11. On a low heat fry chana dal stirring often till light golden.
12. Next add 1 tablespoon coriander seeds, ½ teaspoon cumin seeds, ⅛ teaspoon fenugreek seeds (methi seeds) and ½ teaspoon whole black peppercorns.
13. Then add 1 to 2 byadagi red chilies (seeds removed), 5 to 6 curry leaves and 1 pinch of asafoetida (hing).
14. Mix well and roast for 2 to 3 minutes on a low heat stirring continuously till you get a nice fragrant aroma from the whole spices.
15. Then add ¼ cup grated fresh coconut. You can also use desiccated coconut instead of fresh coconut.
16. Mix very well with the remaining spices.
17. Roast for 1 to 2 minutes on a low heat. The fresh coconut just needs to get dry.
18. Then add all the whole spices and coconut in a grinder jar.
19. Without adding water, grind to a fine powder and set aside.

Make Mysore Rasam

20. Take a pan and strain the tamarind pulp in it using a tea strainer. You can also add tamarind pulp directly if there are less fibers in it.
21. Add 2 cups of water and mix.
22. Keep the pan on stovetop and on a low to medium flame, heat the tamarind solution till its raw aroma and flavor goes away. Simmer for about 5 to 6 minutes.
23. Then add chopped tomatoes.
24. Next add ¼ teaspoon turmeric powder.
25. Cover the pan with a lid and cook till the tomatoes are softened. Cook for about 8 to 9 minutes on a low heat.
26. Cook till the tomatoes has softened.
27. Then add all of the ground mysore rasam powder and the mashed tur dal. Mix thoroughly.
28. Season with salt as per taste. Stir to combine.
29. Simmer on a medium-low heat without a lid for 3 to 4 minutes. Cover the pan and keep aside.

Make Tempering

31. Heat ½ tablespoon ghee in a small pan or tadka pan. You can even use oil.
32. When the ghee melts and becomes hot, lower the heat and add ½ teaspoon mustard seeds. Let the mustard seeds crackle.
33. Once the mustard seeds begin to crackle, add 1 sprig curry leaves (10 to 12 curry leaves), 1 to 2 byadagi red chilies (seeds removed) and a pinch of asafoetida.
34. Stir to mix and fry till the red chili changes its color. Then switch off the heat. Avoid burning the red chilies or curry leaves.
35. Pour all of the tempered ingredients in the rasam.
36. Cover with a lid and set aside for 5 to 6 minutes.
37. Lastly add 2 tablespoons chopped coriander leaves and mix.
38. Serve Mysore Rasam hot with steamed rice and a side vegetable dish. More Rasam varieties

Tomato rasamMilagu rasamLemon rasamRasamPineapple rasam

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. This Mysore Rasam recipe post from the archives first published in December 2016 has been updated and republished on 7 September 2022.