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    Home » Vegetarian Side Dishes » Mysore Rasam | How to make Mysore Rasam

    Mysore Rasam | How to make Mysore Rasam

    Published: Mar 4, 2019 · Modified: Sep 23, 2020 by Srivalli · 12 Comments

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    Mysore Rasam is an aromatic dish made with freshly roasted and ground spice powder and this light dish makes a wonderful lunch or dinner meal.

    Though the name goes as Mysore Rasam, I am not sure of the connection between the Indian State of Mysore in Karnataka and this rasam. While there are many rasams, which is a thin, liquid dish made with a mix of different ingredients, whether it really does have a connection with the names, I am never sure.

    I say this because Amma said her mother used to make this Rasam and she also continued making this for a long time. I don't remember having this before as we only make Cumin Pepper Rasam and our rasam is a mishmash of so many varieties.

    While one can say they make Tomato Rasam, Garlic Rasam, Dal Rasam etc, we add all these to our rasam and make it one version. Our Rasam powder for Jeelakarra miriyala Rasam is very simple one. I have another Rasam Powder shared, which I make occasionally. This may be of the reasons why I have just few of the Rasam Varieties shared.

    I remember making/eating Rasam only after my twins were born. While Rasam is an integral part of our everyday lunch meal, I don't actually remember eating it much while growing up. So when Amma said she remembered this rasam that she stopped making it, I asked her to make it again when we make non veg and the vegetarians can enjoy this rasam.

    So one of the Sundays some weeks back, when Hubby Dear was traveling and it was just me and Amma for the Vegetarian lunch, we made this and had a great time remembering my grandma. Athamma loved it and wanted it to be made again, while twins didn't like it at all. They are so fixed on their regular one. Nevertheless, we continue to make this one ever since.

    This is part of the BM#98 Week 1, where I am making one dish for each meal.

    Mysore Rasam

    Indian Non Veg Thali - Mysore Rasam

    Step by Step Pictures for making Mysore RasamHow to make Mysore Rasam 1 How to make Mysore Rasam 2 How to make Mysore Rasam 3

    Mysore Rasam | How to make Mysore Rasam

    For the Roasted Rasam Powder

    5 to 6 Dry Red Chillies
    3/4 tsp Peppercorn
    1 tsp Coriander Seeds
    1 tsp Cumin Seeds
    1/2 tsp Fenugreek Seeds
    1 Pinch Asafoetida

    For the Rasam
    1/4 cup Toor Dal
    A Pinch Turmeric Powder
    1 cup Tomato chopped
    2 inch Tamarind soaked and extracted
    Handful Coriander Leaves
    Handful Curry Leaves

    For Tempering

    2 tsp Ghee
    4 to5 Cloves Garlic
    Handful Curry leaves
    1 tsp Mustard Seeds
    1/2 tsp Urad Dal

    How to make the Rasam

    For the Roasted Rasam Powder

    Dry roast the ingredients listed for the masala powder.
    Allow to cool and grind to a fine powder, keep it aside.

    For The dal

    Wash and add enough water to the dal along with turmeric powder.
    Pressure cook to a soft mashed dal.

    For making the Rasam

    Soak the tamarind and extract the pulp.
    Crush the chopped tomatoes and take in a kadai/pan.
    Add the tamarind along with salt with 2 cups or as required water.
    Add curry leaves, coriander leaves along with rasam powder
    Bring to a boil.

    For Tempering

    Meanwhile heat ghee in a small pan, when hot temper with mustard, urad dal, crushed garlic, and curry leaves.
    Pour this over the boiling rasam.
    Serve with hot steamed rice.How to make Mysore Rasam

    Recipe

    Mysore Rasam
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    Mysore Rasam | How to make Mysore Rasam

    Mysore Rasam is an aromatic dish made with freshly roasted and ground spice powder and this light dish makes a wonderful lunch or dinner meal.
    Course Main Dish - Gravies
    Cuisine South Indian
    Keyword Everyday Meal, Lunch Recipes
    By Cook Method Pressure Cooker, Stovetop
    Occasion Everyday Meal
    By Diet Healthy Recipes
    Author Srivalli

    Ingredients

    For the Roasted Rasam Powder

    • 5 to 6 Dry Red Chillies
    • 3/4 tsp Peppercorn
    • 1 tsp Coriander Seeds
    • 1 tsp Cumin Seeds
    • 1/2 tsp Fenugreek Seeds
    • 1 Pinch Asafoetida

    For the Rasam

    • 1/4 cup Toor Dal
    • A Pinch Turmeric powder
    • 1 cup Tomato chopped
    • 2 inch Tamarind soaked and extracted
    • Handful Coriander Leaves
    • Handful Curry Leaves

    For Tempering

    • 2 tsp Ghee
    • 4 to 5 Cloves Garlic
    • Handful Curry Leaves
    • 1 tsp Mustard Seeds
    • 1/2 tsp Urad dal

    Instructions

    For the Roasted Rasam Powder

    • Dry roast the ingredients listed for the masala powder.
    • Allow to cool and grind to a fine powder, keep it aside.

    For The dal

    • Wash and add enough water to the dal along with turmeric powder.
    • Pressure cook to a soft mashed dal.

    For making the Rasam

    • Soak the tamarind and extract the pulp.
    • Crush the chopped tomatoes and take in a kadai/pan.
    • Add the tamarind along with salt with 2 cups or as required water.
    • Add curry leaves, coriander leaves along with rasam powder
    • Bring to a boil.

    For Tempering

    • Meanwhile heat ghee in a small pan, when hot temper with mustard, urad dal, crushed garlic, and curry leaves.
    • Pour this over the boiling rasam.
    • Serve with hot steamed rice.
    Tried this recipe?Mention @cooking4all or tag #cooking4all!

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    Reader Interactions

    Comments

    1. rebeccasubbiah says

      March 04, 2019 at 9:06 pm

      looks great and lovely to have remembered those food memories

      Reply
    2. Sharmila Kingsly says

      March 04, 2019 at 9:31 pm

      Mysore rasam is unique and it tastes divine with hot rice and potato fry!!

      Reply
    3. Varada says

      March 06, 2019 at 8:06 am

      A hot bowl of rasam sounds about perfect right now on this chilly winter evening. There are so many varieties of this simple dish. This version sounds flavorful.

      Reply
    4. Narmadha says

      March 06, 2019 at 4:56 pm

      My daughter will love rasam all day. l love Mysore rasam. We also add little coconut while grinding. Your rasam looks so good and flavorful

      Reply
    5. srividhya says

      March 07, 2019 at 10:58 pm

      Mysore rasam is favorite. I can keep sipping it all day long. We too add a little coconut in the masala.

      Reply
    6. gayathriraani says

      March 08, 2019 at 10:53 am

      I used to hate rasam while growing up, but Mysore rasam was one of my trials in kitchen during those days. The fresh ground spices add so much flavor to it.

      Reply
    7. Sushma Pinjala says

      March 08, 2019 at 11:41 pm

      Rasam is my all time favorite food. Fresh ground spices must have given a nice taste and flavor to it.

      Reply
    8. harini says

      March 09, 2019 at 4:42 am

      Mysore Rasam evokes lots of memories for me as well. Lovely flavor as well.

      Reply
    9. vaishalisabnani says

      March 10, 2019 at 4:02 am

      It’s 4 am and trust me I am craving for rasam after reading this post ! With the so so many variations this soup is my favourite , though I make just one type . I must try this Mysore Rasam which brought back memories for you .

      Reply
    10. Pavani says

      March 10, 2019 at 4:44 am

      Rasam is all time favourite for me. Especially the one athamma makes. Mysore rasam looks delicious with freshly grounded spices

      Reply
    11. Simply Tadka says

      March 11, 2019 at 12:14 am

      Rasam is one of mine fav drink... i can drink anytime.. love the taste.

      Reply
    12. FoodTrails says

      March 22, 2019 at 9:48 am

      Mysore Rasam sounds so flavourful.. I usually make tomato rasm with store-bought powder, fresh grounfd masala must have made it so aromatice. Thanks for the share.

      Reply

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