Mysore Rasam
At least 4 days a week, our lunch is a typical South Indian meal. And an integral part of every such meal is ‘chaaru’, the Andhra version of Tamil Nadu’s ‘rasam’.
The other day I made Mysore Rasam, a tamarind based Indian soup and served it along with bitter gourd stir fry and rice. The tempering of the spices and fresh curry leaves in ghee blend with the simmering tamarind and tur dal base filling the kitchen with a nutty, warming aroma that is simply irresistible. You’d want to eat your meal much before lunch-time. 
Mysore Rasam Recipe
Prep & Cooking: 30 mts
Serves 4-5 persons
Cuisine: South Indian
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1/2 cup cooked and mashed tur dal
small lemon sized tamarind, soak in 3 cups warm water
small tomato, chopped
pinch of turmeric
salt to taste
coriander leaves for garnish
Roast and pwd:
1 tbsp tur dal
1/2 tbsp pepper (adjust)
1/4 tsp methi seeds
1/4 tbsp cumin seeds
3/4 tbsp coriander seeds
3-4 dry red chillis
1/2 tbsp coconut (optional)
For tempering/tadka/poppu:
1 tsp ghee
1/2 tsp mustard seeds
3/4 tsp cumin seeds
10-12 fresh curry leaves
1 Heat a tsp of oil in a pan, add the ingredients called for rasam pwd except grated coconut, roast on low to medium flame for 3 mts. Add the grated coconut and roast for another mt and turn off heat. Cool and make powder.
2 In a vessel, add the tamarind water, salt, turmeric pwd, mashed tur dal, rasam pwd and chopped tomato and bring to a boil. Boil for a mt and turn off heat. Add jaggery and place lid.
3 Heat a pan, add ghee, add the mustard seeds and let them pop. Add the cumin seeds and curry leaves and once the cumin splutters, add asafoetida and turn off heat. Pour into the boiled rasam. Garnish with chopped coriander leaves.
5 Serve with hot rice and appadams or drink as a hot soup.
Note:
Jaggery is an optional ingredient. You can even add grated coconut as a garnish instead of adding it as an ingredient in the rasam pwd.
By Sailu • Aug 17th, 2009 • Category: All Recipes, Soup Recipes, South Indian Recipes, Vegan Recipes, Vegetarian Recipes
hey i love your blog, infact the coincidence is that, last time when you posted bagara baigan, I posted baingan fry about 2 min earlier and today i posted rasam and saw that you are on to Mysore Rasam
. They say Great minds think alike. I started my food blog thanks to you. After reading through your blog I wanted to share something with folks and everyone about food. So keep writing and make some awesome Vantalu.
Nice color, looks lovely!
this chaaru is a regular in telangana area. keep up the nice work!
Great looking Rasam. Rasam aids in digestion and a regular at our home.
Looks so delicious and colourful, i loved it!
my inlaws makes mysore rasam with khus khus in it. love mysor rasam
Adding fresh pineapple juice(2 slices) will be pineapple rasam. I have tried it and it is great. Mysore Rasam with pine apple pulp is really great for those who do not want spicy. I have tried it and it is yummy.
Hi Shailu,
I wish someone (maybe you)will also be able to write the calorie count for the items. It is a challenge to cook Indian food due to lack of knowledge of calorie count. I notice a number of our foods are not so high on calories specially if home-cooked. It is just that the information is not available.
You could even point to a site that has list of calories.
yummy yummy rasam!!!!
I decided to make this today after seeing, thanks for sharing
Hi Sailu,
Another fan of your Recipes…I tried Mysore Rasam …it was sooo delicious..n thanks for sharing.
Looks so good.. Yummy rasam…..
Hi Sailu
thank you for the recipe. I tried the rasam yesterday and it did not come well. I think my dal quantity was not correct. I perssure cooked 1 small cup tur dal in 5 cups water. Except for the pepper corns, I doubled the quantity of all the rasam powder ingredients. Then followed the recipe. Not sure what went wrong. I really look foward to making geart tasting rasam. Thanks and have a nice day.
Hi Sailu,
Not sure if your received my earlier eamil as I got an error message after I submitted it :
thank you for the recipe. I tried the rasam yesterday and it did not come well. I think my dal quantity was not correct. I pressure cooked 1 small cup tur dal in 5 cups water. Except for the pepper corns, I doubled the quantity of all the rasam powder ingredients. Then followed the recipe. Not sure what went wrong. I really look forward to making great tasting rasam. Thanks and have a nice day.
Also many of your recipes say powder 2 cloves, 2 cinnamon, 2 cardamoms. How does 1 power such a small quantity in a electric mixer. Or do you use a stone.
Thanks
Sarita
Sorry, Sarita, somehow I overlooked your comment. Why don’t you follow the recipe to the ‘T’ the next time. First pressure cook dal. If using a small cup of dal, add 2 1/4 cups of water and pressure cook. Mash it and follow the rest of the recipe. Also the amount of tamarind makes a huge difference. Go will small quantity and try and if you need more tang, add a little bit more. Adjust salt. I learnt how to prepare rasam through trial and error and never got it right the first few times I prepared it. So don’t get disheartened.
Regarding garam masala, usually I grind 20 gms of cinnamon, 20 gms elaichi and 15 gms of cloves and it suffices for a few weeks. I know it difficult to prepare small quantities unless you use the traditional stone pestle. Hope this helps.
today I tried this recipe and it came out very well, yummy rasam….
Hi Sailu,
Thanks for the reply. Every recipe of yours that I have tried has come out perfect. Even the spice level is just right. I know its a God given gift and thanks for sharing it with the world.
I will make the garam masala powder. Today I have made the egg bagara masala for dinner.
Thanks
Your most welcom, Sarita. Appreciate your kind words.
Hi Sailu,
I made this, but put a little too much tamarind (did not see the “small lemon size” notation in the recipe), so it did not turn out well…You are right in one of your comments about starting of low with the tamarind and adding more later if needed. This is a tip for everyone else who may try this dish. The sambar was just too tangy and not very good. I tried adding more sugar and daal to salvage it, but that did not work. Well, I will just have to try again later. Thanks for the recipe, btw.
Cheers.
Ravi
Tried it over the the weekend, was very happy with the result. I followed the recipe as is, it worked fine. Will surely make this rasam again.
Thank you.
Tried the recipe today and it was excellent.. thank you so much!!!
ur rasam is super sailugaru
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