Mysore Rasam 

Mysore Rasam is a traditional and flavorful rasam variety that holds a special place in South Indian cuisine. What sets this rasam apart is the addition of a freshly ground, aromatic spice mix that enhances its taste and aroma. This classic rasam has its roots in Karnataka’s Mysore region but is beloved across households for its unique, comforting flavor.

Every family in South India has their own version of rasam, and this Mysore Rasam recipe is a cherished part of my family’s culinary heritage. It is the perfect accompaniment to hot steamed rice, papad, or even as a warm, soothing soup on chilly days. Whether you’re a rasam enthusiast or trying it for the first time, this recipe is sure to become a favorite.

Tips for Making the Perfect Mysore Rasam

1. Fresh Ingredients: Always use freshly roasted and ground spices for an authentic and aromatic flavor.

2. Consistency: Adjust the water quantity to achieve your desired consistency – thinner for soup, thicker for rice.

3. Tamarind Extract: Use fresh tamarind pulp for a tangy and rich taste. Avoid pre-made tamarind paste for the best results.

4. Ghee Tadka: Finish the rasam with a tadka (tempering) of ghee, mustard seeds, curry leaves, and a pinch of asafoetida for enhanced flavor.

5. Serve Hot: Mysore Rasam is best served piping hot with rice or enjoyed as a comforting soup.

Mysore Rasam is more than just a dish—it’s a heartwarming experience that embodies the essence of South Indian cuisine. Its unique blend of freshly ground spices, tangy tamarind, and the comforting aroma of ghee makes it a versatile and cherished recipe. Whether served as a side dish with rice or sipped as a soothing soup, this rasam is sure to delight your taste buds.

Give this classic Mysore Rasam recipe a try, and bring the rich flavors of tradition to your table. It’s not just a meal; it’s a culinary heritage passed down through generations!

Ingredients

Toor dhal ( thuvaram paruppu)-1/4 cup cooked and mashed along with water

Tamarind extract -from gooseberry sized tamarind 

Tomatoes- 1 no chopped

Turmeric powder -1/4 tsp

Special Rasam powder -2 tsps

Mustard seeds-1/2 tsp

Cumin seeds-1 tsp

Curry leaves and coriander leaves few

Salt to taste

Ghee-1/2 tsp

Asafoetida -a pinch

Jaggery -1 tsp

For SPECIAL RASAM POWDER-(Dry Roast and Grind to Coarse Powder)

Coriander seeds-2 tsps

Urad dhal-1 tsp (optional)

Bengal gram dhal-2 tsps

Pepper corns-1/2 tsp

Cumin seeds-1 tsp

Red chillies-4 nos

Grated coconut-2 tsps

Curry leaves few

Method

👉Dry roast and coarsely powder the ingredients given under Rasam masala set aside.

👉Heat a kadai add the tamarind extract,tomatoes, turmeric powder little water close with lid and cook for 2 mins until the tomatoes are mushy.

👉Now add the cooked dhal ,special Rasam powder,salt and jaggery.

👉If thick add more water according to your requirement.Bring the rasam to a boil. Check for salt .

👉Simultaneously heat a tadka pan add ghee mustard seeds, cumin seeds, red chillies, curry leaves and asafoetida allow it to splutter and add this tempering to the rasam and immediately switch off the gas.

👉Garnish with coriander leaves and serve hot.

👉Enjoy our traditional mysore rasam.

Preparation Time-15 mins

Serves-4-5