mysore rasam recipe with step by step photos – spiced delicious rasam variety from the karnataka cuisine. the recipe of vegan mysore rasam is a favorite and i make it on occasion to go with rice.

unlike regular south indian rasams, mysore rasam has lentils and fresh coconut added. the addition of fresh coconut makes this rasam tastes too good along with the flavors coming from ground spices. as a result this rasam goes very well with steamed rice.

preparing mysore rasam takes time as the spices need to be roasted and then ground to make the mysore rasam powder. when you prepare this rasam, just make the rasam with 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 can use it. some work will be less while preparing the rasam.

serve it with steamed rice and a side veggie dish.

how to make mysore rasam

cooking lentils:

1. first rinse ⅓ cup arhar dal (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 flame, till the lentils are completely cooked. when the pressure falls down on its own, remove the lid. check the doneness of the dal. 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 for 1 to 2 hours before cooking them. add water as required while cooking.

preparing 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.

8. now take all the spices for the mysore rasam powder. 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.

roasting & grinding spices for mysore rasam powder

9. heat 2 teaspoons ghee in a pan.

10. add chana dal.

11. on a low flame fry chana dal till light golden.

12. next add coriander seeds, cumin seeds, fenugreek seeds (methi seeds) and whole black pepper.

13. then add byadagi red chilies, curry leaves and asafoetida (hing).

14. mix well and roast for 2 to 3 minutes on a low flame stirring continuously till you get a nice fragrant aroma from the whole spices.

15. then add 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 flame. 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.

making mysore rasam

20. take a pan and strain the tamarind pulp. 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 flame.

26. cook till the tomatoes has softened.

27. then add the ground mysore rasam powder and the mashed dal. mix well.

28. season with salt as per taste.

29. mix well.

30. simmer on a medium-low flame without a lid for 3 to 4 minutes. cover the pan and keep aside.

making tempering for mysore rasam

31. heat ½ tablespoon ghee in a small pan or tadka pan.

32. when the ghee melts and becomes hot, lower the flame and add ½ teaspoon mustard seeds. let the mustard seeds crackle.

33. once the mustard seeds begin to crackle, add 1 sprig curry leaves, 1 to 2 byadagi red chilies and a pinch of asafoetida.

34. stir well and saute till the red chili changes its color. then switch off the flame. avoid burning the red chilies or curry leaves.

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

36. cover with a lid and keep aside for 5 to 6 minutes.

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

38. serve mysore rasam hot with steamed rice.

more rasam varieties

• tomato rasam
• milagu rasam
• lemon rasam
• rasam – made without rasam powder.
• pineapple rasam

PIN PRINT

Mysore Rasam

5 from 9 votes

mysore rasam is a spiced and delicious rasam variety made with lentils and ground spices+coconut. 

Author:Dassana Amit

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Course:main course

Cuisine:karnataka,south indian

Servings (change the number to scale):4

(1 CUP = 250 ML)

INGREDIENTS

for mysore rasam powder

• 2 teaspoons ghee (clarified butter)
• 1 tablespoon coriander seeds
• 1 teaspoon chana dal (husked and split bengal gram)
• ½ teaspoon cumin seeds
• ½ teaspoon whole black pepper
• ⅛ teaspoon fenugreek seeds (methi dana) OR about 30 fenugreek seeds
• 1 to 2 byadagi red chillies , can use other variety of low to medium hot dry red chilies
• 5 to 6 curry leaves
• 1 pinch of asafoetida (hing)
• ¼ cup fresh grated coconut - can also use desiccated coconut

for pressure cooking lentils

• ⅓ cup arhar dal (tuvar dal or pigeon pea lentils) OR 80 grams arhar dal
• 1 pinch turmeric powder
• 1.5 cups water for pressure cooking

for tamarind pulp

• 1 tablespoon tightly packed tamarind OR 12 grams tamarind
• ⅓ cup hot water for soaking tamarind

other ingredients for mysore rasam

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

for tempering

• ½ tablespoon ghee
• ½ teaspoon mustard seeds
• 1 sprig curry leaves
• 1 pinch of asafoetida (hing)
• 1 to 2 byadagi red chillies or any dry red chili

for garnish

• 2 tablespoon chopped coriander leaves (cilantro leaves)

INSTRUCTIONS

pressure cooking lentils

• first rinse ⅓ cup arhar dal (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 and 1.5 cups water.
• pressure cook tuvar dal for 7 to 8 whistles or 11 to 12 minutes on medium flame, till the lentils are completely cooked. 
• when the pressure falls down of its own, remove the lid. check the doneness of the dal. mash the dal with a spoon or ladle.

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. keep aside.

roasting and grinding spices for mysore rasam powder

• now keep all the spices ready. heat ½ tablespoon ghee in a pan. add chana dal and on a low flame 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 flame 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 flame
• 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. you can also add tamarind pulp directly if there are less fibres in it.
• add 2 cups water and mix.
• keep the pan on stove top and on a low to medium flame heat the tamarind solution till its raw aroma & flavor goes away. simmer for about 5 to 6 minutes.
• then add chopped tomatoes and ¼ teaspoon 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 flame.
• 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 flame for about 3 minutes. cover the pan and keep 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 saute till the red chilies change color. then switch off the flame.
• pour all of the tempered ingredients in the rasam.
• cover with a lid and keep aside for 5 to 6 minutes.
• then add 2 tablespoons chopped coriander leaves and mix.
• serve mysore rasam hot with steamed rice.

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