Mysore Rasam Recipe

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Mysore Rasam recipe is spiced delicious rasam variant from the Karnataka cuisine. To make this unique and special rasam variety, you need to make mysore rasam powder – a special spice and lentils mix. In the post I show you to make this spice blend which you can easily scale and make a large batch to store and refrigerate. This recipe of mysore rasam is a favorite and I make it on occasions.

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.

Step-by-Step Guide

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.

cooking dal for mysore rasam

2. Pour 1.5 cups water.

dal to make mysore rasam recipe

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.

dal to make mysore rasam recipe

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.

dal to make mysore rasam recipe

Make Tamarind Pulp

5. Take 1 tablespoon tightly packed tamarind.

tamarind for making mysore rasam recipe

6. Soak tamarind in ⅓ cup hot water for 20 to 30 minutes.

tamarind for making mysore rasam recipe

7. After 20 to 30 minutes, squeeze and extract the tamarind pulp in the water. Keep aside.

tamarind pulp for mysore rasam

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.

spices for mysore rasam powder

9. Heat 2 teaspoons ghee in a pan. Keep heat to a low.

ghee for making mysore rasam recipe

10. Add 1 teaspoon chana dal once the ghee melts.

chana dal for making mysore rasam recipe

11. On a low heat fry chana dal stirring often till light golden.

chana dal for making mysore rasam recipe

12. Next add 1 tablespoon coriander seeds, ½ teaspoon cumin seeds, ⅛ teaspoon fenugreek seeds (methi seeds) and ½ teaspoon whole black peppercorns.

spices for making mysore rasam recipe

13. Then add 1 to 2 byadagi red chilies (seeds removed), 5 to 6 curry leaves and 1 pinch of asafoetida (hing).

spices for preparing mysore rasam recipe

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.

spices for preparing mysore rasam recipe

15. Then add ¼ cup grated fresh coconut. You can also use desiccated coconut instead of fresh coconut.

coconut for preparing mysore rasam recipe

16. Mix very well with the remaining spices.

coconut for preparing mysore rasam recipe

17. Roast for 1 to 2 minutes on a low heat. The fresh coconut just needs to get dry.

rasam mixture for mysore rasam recipe

18. Then add all the whole spices and coconut in a grinder jar.

rasam mixture for mysore rasam recipe

19. Without adding water, grind to a fine powder and set aside.

rasam mixture for mysore rasam recipe

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.

making mysore rasam recipe

21. Add 2 cups of water and mix.

making mysore rasam recipe

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.

making mysore rasam recipe

23. Then add chopped tomatoes.

making mysore rasam recipe

24. Next add ¼ teaspoon turmeric powder.

making mysore rasam recipe

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.

preparing mysore rasam recipe

26. Cook till the tomatoes has softened.

preparing mysore rasam recipe

27. Then add all of the ground mysore rasam powder and the mashed tur dal. Mix thoroughly.

preparing mysore rasam recipe

28. Season with salt as per taste. Stir to combine.

preparing mysore rasam recipe

30. Simmer on a medium-low heat without a lid for 3 to 4 minutes. Cover the pan and keep aside.

preparing mysore rasam recipe

Make Tempering

31. Heat ½ tablespoon ghee in a small pan or tadka pan. You can even use oil.

ghee for making mysore rasam recipe

32. When the ghee melts and becomes hot, lower the heat and add ½ teaspoon mustard seeds. Let the mustard seeds crackle.

making mysore rasam recipe

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.

making mysore rasam recipe

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.

making mysore rasam recipe

35. Pour all of the tempered ingredients in the rasam.

making mysore rasam recipe

36. Cover with a lid and set aside for 5 to 6 minutes.

making mysore rasam recipe

37. Lastly add 2 tablespoons chopped coriander leaves and mix.

mysore rasam recipe

38. Serve Mysore Rasam hot with steamed rice and a side vegetable dish.

mysore rasam

More Rasam varieties

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mysore rasam recipe

Mysore Rasam Recipe

Mysore Rasam is a spiced and delicious rasam variety from the Karnataka cuisine – made with lentils, ground spices and coconut. Here I share both the recipes for mysore rasam and the mysore rasam powder that you can easily scale up and make a large batch to store and refrigerate/freeze.
5 from 12 votes
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Cuisine Karnataka, South Indian
Course Main Course
Diet Vegetarian
Difficulty Level Moderate
Servings 4
Units

Ingredients

For mysore rasam powder

  • 2 teaspoons Ghee (clarified butter) or oil
  • 1 teaspoon chana dal (husked and split bengal gram)
  • 1 tablespoon coriander seeds
  • ½ teaspoon cumin seeds
  • ½ teaspoon black peppercorns
  • teaspoon fenugreek seeds (methi dana) or about 30 fenugreek seeds
  • 1 to 2 byadagi red chillies seeds removed – can use other variety of low to medium hot dry red chilies
  • 5 to 6 curry leaves
  • 1 pinch asafoetida (hing)
  • ¼ cup fresh grated coconut – can also use desiccated coconut. read point 1 in notes

For pressure cooking lentils

  • cup arhar dal (tuvar dal or pigeon pea lentils) – 80 grams
  • 1 pinch turmeric powder
  • 1.5 cups water – for pressure cooking

For tamarind pulp

  • 1 tablespoon tamarind (tightly packed) – 12 grams
  • cup hot water – for soaking tamarind

Other ingredients

  • ¼ teaspoon turmeric powder
  • 1 tomato medium to large – 90 grams or ½ cup chopped or diced tomatoes
  • 2 cups water
  • salt as required

For tempering

  • ½ tablespoon Ghee or oil
  • ½ teaspoon mustard seeds
  • 1 sprig curry leaves – 10 to 12 curry leaves
  • 1 pinch asafoetida (hing)
  • 1 to 2 byadagi red chillies or any dry red chili, seeds removed

For garnish

  • 2 tablespoon chopped coriander leaves (cilantro)

Instructions
 

Pressure cooking lentils

  • First rinse the arhar dal (tuvar dal or pigeon pea lentils) for a couple of times. 
  • Then add the lentils in a 2 litre pressure cooker. Also add a pinch of turmeric powder and 1.5 cups water.
  • Pressure cook tuvar dal for 7 to 8 whistles or 11 to 12 minutes on medium heat, till the lentils are completely cooked and softened. 
  • When the pressure falls down of its own, then only remove the lid. Check the doneness of the dal. Mash the dal with a spoon or ladle and set aside.

Making tamarind pulp

  • Soak 1 tablespoon tightly packed tamarind in ⅓ cup hot water for 20 to 30 minutes.
  • After 20 to 30 minutes, squeeze and extract the tamarind pulp in the water. Set aside.

Making mysore rasam powder

  • Now keep all the spices ready. Heat ½ tablespoon ghee in a pan. Add chana dal and on a low heat fry chana dal till light golden.
  • Next add coriander seeds, cumin seeds, fenugreek seeds (methi seeds) and whole black pepper, dry red chilies, curry leaves and asafoetida.
  • 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.
  • Then add grated fresh coconut. You can also use desiccated coconut instead of fresh coconut.
  • Mix very well with the remaining spices and saute for 1 to 2 minutes on a low heat.
  • Let this rasam masala mixture cool down or become warm.
  • Then add all the whole spices and coconut in a grinder jar.
  • Without adding water, grind to a fine powder. 

Making mysore rasam

  • Take a pan and strain the tamarind pulp into it using a tea strainer. You can also add tamarind pulp directly if there are less fibers in it.
  • Add 2 cups water to the tamarind pulp in the pan and mix.
  • 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.
  • Then add chopped tomatoes and turmeric powder.
  • Cover the pan with a lid and cook till the tomatoes are softened. Cook for about 8 to 9 minutes on a low heat.
  • Once the tomatoes have softened, then add the ground mysore rasam powder and mashed dal. Mix well.
  • Season with salt as per taste.
  • Mix and simmer rasam on a medium-low heat for about 3 minutes. Cover the pan and set aside.

Tempering for mysore rasam

  • Heat ½ tablespoon ghee in a small pan or tadka pan.
  • When the ghee melts and becomes hot, then lower the flame. Add ½ teaspoon mustard seeds. Let the mustard seeds crackle.
  • Once the mustard seeds begin to crackle, then add 1 sprig curry leaves, 1 to 2 dry red chilies and a pinch of asafoetida.
  • Stir and fry till the red chilies change color. Then switch off the heat.
  • Pour all of the tempered ingredients in the rasam.
  • Cover with a lid and keep aside for 5 to 6 minutes.
  • Lastly add 2 tablespoons chopped coriander leaves and mix.
  • Serve Mysore Rasam hot with steamed rice.

Notes

  • The mysore rasam powder can be scaled up easily. If you plan to make more quantities of the mysore rasam powder for storage, then I recommend to add desiccated coconut for a longer shelf life. 
  • Instead of tur dal, you can make mysore rasam with the husked and split moong dal (mung lentils) or masoor dal (orange lentils). 
  • To make for a spicier rasam, add 1 to 2 more of the byadai red chillies while making the mysore rasam powder spice mix. 
  • Ensure to cook the tur dal thoroughly until they are softened and mushy. Opt to cook the lentils in a pressure cooker on the stovetop, Instant pot or in a pan. If cooking lentils in a pan, then soak them for 1 to 2 hours prior to cooking. 

Nutrition Info (Approximate values)

Nutrition Facts
Mysore Rasam Recipe
Amount Per Serving
Calories 127 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 4g25%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 2g
Cholesterol 11mg4%
Sodium 317mg14%
Potassium 158mg5%
Carbohydrates 15g5%
Fiber 4g17%
Sugar 3g3%
Protein 4g8%
Vitamin A 411IU8%
Vitamin B1 (Thiamine) 0.04mg3%
Vitamin B2 (Riboflavin) 0.02mg1%
Vitamin B3 (Niacin) 21mg105%
Vitamin B6 0.04mg2%
Vitamin C 40mg48%
Vitamin E 0.2mg1%
Vitamin K 5µg5%
Calcium 49mg5%
Vitamin B9 (Folate) 213µg53%
Iron 1mg6%
Magnesium 20mg5%
Phosphorus 30mg3%
Zinc 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.

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This Mysore Rasam recipe post from the archives first published in December 2016 has been updated and republished on 7 September 2022.

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Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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14 Comments

  1. Hey Dassana
    I tried this recipe on a esp demand for rasam from my sis & her husband. I paired it with steamed rice. Well, what can say…everyone was licking their fingers asking for more.
    Thank you so much for the recipe!! ????5 stars

    1. thanks a bhavya for the review and rating. glad that everyone liked the recipe. welcome and happy cooking.

  2. For the powder you could make it with Copra than one can store it for a long time. My family is from Mysore so in-house knowledge!

    1. thanks a lot for sharing this info rekha. it will help the readers as well.

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