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
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
- 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
- 2 tablespoon Chopped coriander leaves (cilantro leaves)
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.