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    Home » Rasam Recipes » Mysore Rasam

    Mysore Rasam

    Posted on March 20, 2024 · Last Updated on March 20, 2024 · By Srividhya G · 28 Comments

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    Mysore Rasam - Vertical Image for pinterest

    Mysore Rasam is a South Indian specialty thin lentil soup with freshly ground spices. This flavorful rasam recipe can be enjoyed as a soup or with rice and curries.

    simple mysuru rasam served in white bowl placed on wooden board with tomatoes on the side

    Rasam is an integral part of South Indian cuisine; you can find different varieties across the South Indian states. It is a thin tamarind-based soup with or without lentils. In most Tamil houses, we use rasam powder/spice mix daily to make the rasam. But you can also make fresh rasam spice mix as required and make the rasam. For this Mysore rasam, I am using freshly made rasam spice mix. 

    Jump to:
    • Rasam varieties
    • Mysore rasam or Arachuvitta rasam
    • Ingredients required
    • How to serve this rasam
    • Make it a Tamil Nadu feast with these recipes!
    • How to make Mysore rasam
    • Recipe Notes
    • 📖 Recipe

    Rasam varieties

    If you are looking for rasam recipes that don’t call for rasam powder, try my Kerala-style or cumin-pepper rasam. If you want to up your rasam game, try my watermelon, pineapple, mint, or horsegram rasam. :-) If you don’t have tamarind, try my lemon rasam. Yes, I have quite a few Rasam recipes on my blog. You can check them all out in my rasam archives. 

    Mysore rasam or Arachuvitta rasam

    Mysore / Mysuru is a city in Karnataka. I don’t know why this rasam got the name Mysore rasam; maybe it is quite popular around that region. I adapted the recipe from Meenakshi Ammal’s popular Tamil cookbook, Samaithu paar (cook and see). As we prepare the fresh spice mix, you can call this rasam arachuvitta rasam in Tamil. It’s very similar to kalayana rasam (the rasam that the caterers prepare at weddings). Some add coconut, and some skip it. Ok, let’s leave the name apart. This rasam is very flavorful, and I am sure you will go for a second and more servings. 

    kalyana rasam served in white bowl with a spoon side

    Now, without further ado, let’s check the ingredients and the procedure.

    Ingredients required

    Toor dal: This Mysore rasam is lentil-based. We need ¼ cup of toor dal, which we pressure cook with turmeric powder and mash well. 

    For the rasam spice mix, We roast coconut, coriander seeds, chana dal, cumin seeds, peppercorns, and red chili and grind them to make the rasam mix. 

    Tamarind paste: I used my homemade tamarind paste. You can also use store-bought tamarind flesh, soak it in water, and extract the juice. 

    Curry leaves, cilantro, and tomato: Without these three ingredients, rasam is incomplete. If you don’t have curry leaves, please ignore them and don’t look out for substitutes. 

    To Temper: We need ghee or oil, mustard seeds, cumin seeds, and asafoetida.

    Apart from these ingredients, we need salt and water. Please check the recipe card for the exact measurements.

    How to serve this rasam

    In our household, we typically enjoy rasam with hot rice and any dry curry, aka poriyal, or with gravy kootu. You can also enjoy rasam with millet or quinoa. 

    Plain and warm rasam is very soothing and comforting. Enjoy it as a soup with a side of papad. 

    long shot of mysore rasam served in white bowl with tomatoes and cilantro placed on the side

    Make it a Tamil Nadu feast with these recipes!

    A Tamil Nadu thali is complete without rasam. How about making some sambar, kootu, poriyal, and kheer along with this rasam to make a full feast? Check out these recipes below, and these are my favorite combinations. And this is a no-onion, no-garlic menu, perfect for festive days!

    • square image of pumpkin sambar served in kadai
      Arachuvitta Sambar Recipe | Yellow Pumpkin Arachuvitta Sambar | Parangikai Sambar
    • chow chow kootu in a white ceramic bowl with a few curry leaves and red chilies on the side
      Chow Chow Kootu | Chayote Squash Kootu | Chayote Squash Gravy/Stew
    • overhead shot of carrot stirfry placed on a green mat with a yellow spatula on the side
      Grated Carrot Stirfry | Carrot Poriyal with Coconut
    • rice kheer served in single serving glass jars with flowers on the side
      Paal Payasam | Rice Kheer Recipe

    How to make Mysore rasam

    Pressure cook the dal.

    • Rinse the toor dal and pressure cook it in your preferred method. I used my stove-top pressure cooker. Add 1 cup of water and the turmeric powder to the rinsed dal. Pressure cook for 3 to 4 whistles and let the pressure release naturally.
    pressure cooked toor dal
    • Let it cool and mash it well. If using an electric pressure cooker, use the pot-in-pot method for 30 to 35 minutes, let the pressure release naturally, and mash it well. 
    mashed toor dal

    Prepare the rasam spice.

    • While the dal is cooking, you can roast the ingredients. In a small pressure pan or kadai, add coriander seeds, chana dal, cumin seeds, peppercorns, and red chili. Roast them until fragrant. Finally, add coconut, roast for a minute, and turn off the heat. Let the coconut rest in the residual heat. 
    roasting the spices for rasam
    • Let this mix cool and grind it with ¼ to ⅓ cup of water in a semi-smooth paste. 
    ground rasam paste

    Prepare the rasam

    • Add the tamarind paste/extract, chopped tomatoes, salt, curry leaves, and one cup of water to the saucepan. Mix well. 
    initial rasam mix
    • Simmer this mix over medium flame for 5 minutes.
    simmering rasam
    • Now add the ground paste, rinse the mixer jar with ½ cup of water, and add that. Mix and simmer again for five mts. When it comes to gentle boil, add 1 tbsp of cilantro and let it simmer for a minute.
    adding spice paste and cilantro
    • Add the cooked dal and remaining water to this stage and mix well.
    adding the toor dal and water
    • Add the jaggery, reduce the heat to medium-low, and gently simmer the rasam. Do not let the rasam to boil. Once it becomes frothy, turn off the heat. 
    rasam becoming frothy

    Temper the rasam:

    • In a separate kadai, heat oil or ghee. When it is hot, add the mustard seeds, cumin seeds, and asafoetida. When the mustard seeds splutter, add the tempering to the rasam.
    tempering the rasam
    • Add the remaining cilantro and cover the rasam with a lid. The flavors steep in. Enjoy it warm with rice and curries of your choice. 
    aruchuvitta rasam served in white bowl with lid on the side

    Recipe Notes

    • Make sure you cook the dal nicely. It should be mushy so that it blends well with rasam. You can also use frozen toor dal for this rasam.
    • I add cilantro at two stages for more flavor. You can use cilantro stems, too. 
    • Tempering in ghee adds more flavor, but if you follow a vegan diet, use the unflavored oil.
    • Also, skip asafoetida for a gluten-free version.
    • A small amount of jaggery adds a balance to the flavors. 
    • Adjust the peppercorns, red chili, and salt to taste. 

    📖 Recipe

    square image of mysore rasam recipe
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    5 from 3 votes

    Mysore Rasam

    Try the mouthwatering Mysore Rasam, a popular South Indian lentil soup with a perfect blend of freshly ground spices. Enjoy it as a soup or as a flavorful addition to your meal.
    Prep Time15 minutes mins
    Cook Time30 minutes mins
    Total Time45 minutes mins
    Course: Entree
    Cuisine: Indian, South Indian
    Servings: 4
    Calories: 85kcal
    Author: Srividhya G

    Equipment

    • 1 Instant Pot or Pressure Cooker
    • 1 Mixer jar or coffee grinder
    • 1 Saucepan or kadai

    Ingredients

    Measurement Details: 1 cup=240ml; 1 tbsp = 15ml; 1 tsp= 5ml;

    To Roast and Grind:

    • 3 tbsps coconut grated. If using frozen, thaw it at room temperature.
    • 1 tbsp coriander seeds
    • 1 tbsp chana dal split desi chickpeas
    • ½ tsp cumin seeds
    • ½ tsp peppercorns
    • 1 dried red chili

    To pressure cook

    • ¼ cup toor dal split pigeon peas
    • ¼ tsp turmeric powder
    • 1 cup water

    Other ingredients

    • 1 tomato chopped (approx 90 grams)
    • 1.5 tsp tamarind paste; if using tamarind flesh use 1 small gooseberry size
    • 5 to 6 curry leaves
    • 2 tbsp cilantro finely chopped
    • 1.5 tsp salt or to taste
    • 2.5 cups water
    • ¼ to ½ tsp jaggery

    To Temper

    • 2 tsp ghee; use oil for a vegan version
    • ½ tsp mustard seeds
    • 1 tsp cumin seeds
    • a pinch of asafoetida

    Instructions

    Pressure cook the dal.

    • Rinse the toor dal and pressure cook it in your preferred method. I used my stove-top pressure cooker. Add 1 cup of water and the turmeric powder to the rinsed dal. Pressure cook for 3 to 4 whistles and let the pressure release naturally.
    • Let it cool and mash it well. If using an electric pressure cooker, use the pot-in-pot method for 30 to 35 minutes, let the pressure release naturally, and mash it well.

    Prepare the rasam spice.

    • While the dal is cooking, you can roast the ingredients. In a small pressure pan or kadai, add coriander seeds, chana dal, cumin seeds, peppercorns, and red chili. Roast them until fragrant. Finally, add coconut, roast for a minute, and turn off the heat. Let the coconut rest in the residual heat.
    • Let this mix cool and grind it with ¼ to ⅓ cup of water in a semi-smooth paste.

    Prepare the rasam

    • Add the tamarind paste/extract, chopped tomatoes, salt, curry leaves, and one cup of water to the saucepan. Mix well.
    • Simmer this mix over medium flame for 5 minutes.
    • Now add the ground paste, rinse the mixer jar with ½ cup of water, and add that. Mix and simmer again for five mts. When it comes to gentle boil, add 1 tbsp of cilantro and let it simmer for a minute.
    • Add the cooked dal and remaining water to this stage and mix well.
    • Add the jaggery, reduce the heat to medium-low, and gently simmer the rasam. Do not let the rasam to boil. Once it becomes frothy, turn off the heat.

    Temper the rasam:

    • In a separate kadai, heat oil or ghee. When it is hot, add the mustard seeds, cumin seeds, and asafoetida. When the mustard seeds splutter, add the tempering to the rasam.
    • Add the remaining cilantro and cover the rasam with a lid. The flavors steep in. Enjoy it warm with rice and curries of your choice.

    Notes

    • Make sure you cook the dal nicely. It should be mushy so that it blends well with rasam. You can also use frozen toor dal for this rasam.
    • I add cilantro at two stages for more flavor. You can use cilantro stems, too.
    • Tempering in ghee adds more flavor, but if you follow a vegan diet, use the unflavored oil.
    • Also, skip asafoetida for a gluten-free version.
    • A small amount of jaggery adds a balance to the flavors.
    • Adjust the peppercorns, red chili, and salt to taste.

    Nutrition

    Calories: 85kcal | Carbohydrates: 10g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 6mg | Sodium: 888mg | Potassium: 188mg | Fiber: 4g | Sugar: 3g | Vitamin A: 339IU | Vitamin C: 30mg | Calcium: 46mg | Iron: 2mg

    I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

    Tried this recipe?Mention @vidhyasvegetariankitchen or tag #vidhyasvegkitchen
    For Video RecipesCheck out My YouTube Channel

    Update Notes: Earlier posted on 2015, now updated with new pictures, recipe card with nutrition information.

    25 shares
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    Filed Under: Rasam Recipes Tagged With: Araichuvitta rasam, CCChallenge, cook book chanllenge, Meenakshi ammal, Mysore Rasam, rasam with coconut

    Reader Interactions

    Comments

    1. Priya Srinivasan says

      April 16, 2024 at 10:31 am

      5 stars
      Mysore rasam looks delish vidhya ! we also add coconut to the masala! Rasam rice is such a bliss to enjoy and a cup of hot rasam is must and comforting on days of cold and cough.

      Reply
      • Srividhya G says

        April 18, 2024 at 11:35 am

        Absolutely. Thanks

        Reply
    2. Srivalli Jetti says

      April 13, 2024 at 7:39 am

      5 stars
      The pictures are so tempting and the recipe so simple and easy to follow ! thanks for sharing this Srividhya..

      Reply
      • Srividhya G says

        May 31, 2024 at 8:23 am

        Thanks Valli.

        Reply
    3. Arthy Shama says

      June 29, 2015 at 5:39 am

      Rasam looks very yummy dear :) Will have them as such, no rice needed ;)

      Reply
      • Vidhya@VVK says

        June 29, 2015 at 11:02 am

        Thanks you so much and oh yeah I love to drink loads and loads of rasam too

        Reply
    4. gayathri says

      June 22, 2015 at 9:04 pm

      love mysore rasam…comforting food on planet…

      Reply
      • Vidhya@VVK says

        June 22, 2015 at 10:51 pm

        Absolutely.. :-)

        Reply
    5. Padma says

      June 22, 2015 at 2:46 pm

      I love rasam any day and can swap for anything…very comforting rasam:)

      Reply
      • Vidhya@VVK says

        June 22, 2015 at 10:51 pm

        Thanks Padma. Same pinch me too love rasam

        Reply
    6. usha says

      June 22, 2015 at 1:21 pm

      I love rasam this one looks very. flavorful.

      Reply
      • Vidhya@VVK says

        June 22, 2015 at 10:51 pm

        Thanks Usha

        Reply
    7. Pavani says

      June 22, 2015 at 10:28 am

      Such a flavorful rasam Vidya. Will try this recipe some time.

      Reply
      • Vidhya@VVK says

        June 22, 2015 at 10:51 pm

        Thanks Pavani. Let me know how it turned out.

        Reply
    8. Srivalli says

      June 22, 2015 at 9:38 am

      I have always wanted to make this rasam, somehow keep missing it…very aromatic rasam Srividhya..

      Reply
      • Vidhya@VVK says

        June 22, 2015 at 9:45 am

        Thanks Valli. :-)

        Reply
    9. marudhuskitchen says

      June 21, 2015 at 10:02 pm

      love this rasam super tasty

      Reply
      • Vidhya@VVK says

        June 22, 2015 at 9:45 am

        Thankooo

        Reply
    10. swapnakarthik says

      June 21, 2015 at 12:25 am

      Rasams are always my fav, Vid….this rasam is different for me with the addition of coconuts…

      Reply
      • Vidhya@VVK says

        June 21, 2015 at 12:34 pm

        :-) It gives a unique flavor.. Rasam are my fav too. same pinch. Thanks Swapna

        Reply
    11. chcooks says

      June 20, 2015 at 4:16 am

      I will get to trying this Sri.. sounds totally delicious – interesting add is the coconut :) Bt w, what happened to the like button? I dont find it on this post :(

      Reply
      • Vidhya@VVK says

        June 20, 2015 at 8:26 am

        Thanks a lot GB.. Let me know how it turned out.. My current theme doesn’t support like. Got a new theme too lazy to change. I hope the new one has.. :-)

        Reply
    12. apsara says

      June 19, 2015 at 7:14 pm

      My favorite rasam! I make it very often. Even I like to add lots of toor dal in it.

      Reply
      • Vidhya@VVK says

        June 20, 2015 at 8:26 am

        Thanks Apsara. :-) We all depend upon toor dhal right?

        Reply
    13. Traditionally Modern Food says

      June 19, 2015 at 3:55 pm

      One of my fav rasam:-)frothy rasam looks yum, nice clicks Sri. Nothing can replace a warm rasam with rice

      Reply
      • Vidhya@VVK says

        June 20, 2015 at 8:27 am

        Totally agreed. Thanks Vidya

        Reply
    14. coconutcraze says

      June 19, 2015 at 9:43 am

      I like this rasam for its sour, sweet, spicy mix of flavors! Enjoy your cookbook cooking challenge!

      Reply
      • Vidhya@VVK says

        June 19, 2015 at 12:30 pm

        Thanks a lot. Agreed about the flavors.:-)

        Reply
    5 from 3 votes (1 rating without comment)

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