Mysore Rasam/Mysore Rasam Recipe/ How to make Mysore Rasam

Rasam is nothing but a South Indian soup with different names like Chaaru in Andra Pradesh, Rasam in Tamil Nadu, Saaru in Karnataka. Rasam is prepared with tamarind juice along with tomatoes and spices like black pepper corns, cumin seeds etc. Rasam has thin consistency and helps in digestion and has other medicinal values as well. There are different types of rasam like tomato rasam 1 , pepper rasam, paruppu rasam, lemon rasam, pineapple rasam, tomato rasam  2 etc. It is really astonishing that though all the rasams have the same base, but each of them have distinct taste, the main reason for that is adding the right ingredients at the right time at right proportion. Do check out other rasam varieties here.

Here’s how to make Mysore Rasam with step by step photos….

Ingredients

Toor dal/Thuvaram Paruppu	¼ cup
Tamarind/Puli	One gooseberry size ball
Tomato	1 finely chopped
Turmeric Powder	¼ tsp
Coriander leaves	2 Tbsp finely chopped
Salt	As needed

For Grinding

Dry red chillies	1 or 2
Chana dal/Kadalai paruppu	1 Tbsp
Coriander seeds	1 Tbsp
Black Pepper corns	1 tsp
Cumin seeds/Jeeragam	1 tsp
Grated coconut	3 tbsp

For Tempering

Oil	1 tsp
Mustard seeds	¼ tsp
Cumin seeds	¼ tsp
Curry leaves	6-8
Dry red chillies	2
Asafoetida/Perungayam	One pinch

Preparation Time: 10 minutes                            Recipe Category: Rasam Varieties
Cooking Time: 20 minutes                                   Recipe Cuisine: South Indian
Serves: 5-6
Author: Priya Ananadakumar

Other flavourful Rasam Varieties that might interest you...

Tomato Rasam I

Tomato Rasam II

Dhuvadasi Rasam/Poricha Rasam

Lemon Rasam/Ellumichampazham Rasam

Pepper Rasam/Milagu Rasam

Paruppu Rasam/Dal Rasam

Pineapple Rasam

Pomegranate Rasam/Madhulam Pazham Rasam

Mysore Rasam

Mint Rasam/Pudina Rasam

Rasam Powder/Rasa Podi

Tomato Rasam with Rasam Powder/Rasa Podi

SimpleRasam/Rasam without Rasam Powder/Rasam with Freshly Ground Rasam Masala

Thoothuvalai Rasam/Thuthuvalai Rasam

Kalyana Rasam

Vendhaya Rasam/Fenugreek Seeds Rasam

Kollu Rasam/Horsegram Rasam

Veppam Poo Rasam/Neem Flower Rasam

Method

Wash the toor dal add enough water, turmeric powder, ½ tsp of gingelly oil and pressure cook for three whistles or until really soft and mushy. Keep the dal aside for later.

Dry roast the ingredients mentioned for grinding red chillies, chana dal, coriander seeds, black pepper corns, cumin seeds until aroma fills the room.

Switch off the stove, now add the grated coconut and stir it well. Now let it cool completely. Then grind it in the mixer into a smooth paste or you can just powder it as well.

Extract tamarind juice with 2 cups of water, add the chopped tomatoes and let it boil until the raw smell of the tamarind evaporates.

After that add the cooked & mashed toor dal to the tamarind and let it boil really well for about 3 minutes.

Now add the fresh ground masala paste and let it boil for another 3-4 minutes, until it is frothy and nice aroma fills the room. Now switch off the stove.

Temper the ingredients mentioned under tempering and add it to the rasam and garnish it with coriander leaves.

Delicious, aromatic Mysore Rasam is ready to be enjoyed. Serve it hot with steamed rice, applam and potato fry.

Suggestions:

• Adjust the amount of water accordingly.
• You can add one pinch of sugar or small piece of jaggery/vellam for additional taste.

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