mysore rasam recipe
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5 from 9 votes

Mysore Rasam

Mysore rasam is a spiced and delicious rasam variety made with lentils and ground spices+coconut. 
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: main course
Cuisine: karnataka, south indian
Servings: 4
Author: Dassana Amit

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
  • 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
  • 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.