mysore rasam (with coconut)

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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.

mysore rasam recipe

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.

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 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.

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 for 1 to 2 hours before cooking them. Add water as required while cooking.

dal to make mysore rasam recipe

Preparing 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

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.

spices for mysore rasam powder

Roasting & grinding spices for mysore rasam powder

9. Heat 2 teaspoons ghee in a pan.

ghee for making mysore rasam recipe

10. Add chana dal.

chana dal for making mysore rasam recipe

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

chana dal for making mysore rasam recipe

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

spices for making mysore rasam recipe

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

spices for preparing mysore rasam recipe

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.

spices for preparing mysore rasam recipe

15. Then add 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 flame. 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.

rasam mixture for mysore rasam recipe

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.

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 flame.

preparing mysore rasam recipe

26. Cook till the tomatoes has softened.

preparing mysore rasam recipe

27. Then add the ground mysore rasam powder and the mashed dal. Mix well.

preparing mysore rasam recipe

28. Season with salt as per taste.

preparing mysore rasam recipe

29. Mix well.

preparing mysore rasam recipe

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

preparing mysore rasam recipe

Making tempering for mysore rasam

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 flame 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, 1 to 2 byadagi red chilies and a pinch of asafoetida.

making mysore rasam recipe

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.

making mysore rasam recipe

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

making mysore rasam recipe

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

making mysore rasam recipe

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

mysore rasam recipe

38. Serve mysore rasam hot with steamed rice.

mysore rasam
More Rasam varieties

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mysore rasam recipe

Mysore Rasam (With Coconut)

5 from 10 votes
Mysore rasam is a spiced and delicious rasam variety made with lentils and ground spices+coconut. 
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins

Cuisine Karnataka, South Indian
Course: Main Course

Servings 4
Units

Ingredients

for mysore rasam powder

  • 2 teaspoons ghee (clarified butter) or oil
  • 1 tablespoon coriander seeds
  • 1 teaspoon chana dal (husked and split bengal gram)
  • ½ teaspoon cumin seeds
  • ½ teaspoon whole black pepper
  • 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

  • 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
  • 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 or oil
  • 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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Dassana Amit

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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!

  3. Hey Dassana,
    Happy New Year!

    Though I’m not a big rasam fan (hubby is!), I absolutely loved this recipe. Tried it with steamed rice, as recommended and what a satisfying meal it was! ????
    I was just wondering if it can be paired with idlis and coconut chutney. What do you think? Let me know.

    Thanks and regards,
    Neeti5 stars

    1. happy new year neeti. thanks for the lovely feedback on mysore rasam. of course you can pair mysore rasam with idli or medu vada along with coconut chutney. the combo is fab and will taste damn good.

  4. I made this rasam today. I never did any sambar recipe by adding tadka after everything is cooked. So i was doubtful about the taste. But once cooked, i cheked the taste, and oh my God..it was so delicious, so yummy. I never thought i could make a typical south indian rassam. But all credit goes to u amit. Thnx a ton for such a nice recipe. Hardly any day of mine goes without cooking by your recipes. More power to you.. Thnx a lot.

    1. thanks a lot leena for such a lovely feedback. this is rasam recipe is a unique version of rasam where both coconut and lentils are added. at home this is a favorite rasam and i make it at times when i do not want to make sambar ????

  5. Adding one lavangam during the dry roasting increases the taste.This is just an addition that my mom used to make :). Have seen some happy faces right from childhood for this version.5 stars

  6. the recipe looks very nice. can the rasam powder be stored for future use or is it for immediate use only

    1. sowyma, the entire mysore rasam powder is used in the recipe. since fresh coconut is used, i would not advise to store it even if the rasam powder recipe is doubled. if you want to store, then add desiccated coconut and double or triple all the ingredients.