Mysore Rasam

Mysore Rasam an aromatic, flavourful and comforting rasam. Rasam is a traditional South Indian soup / broth served as a side dish with rice. The speciality of this Mysore rasam is the use of freshly made mysore rasam powder made by roasting and grinding few spices along with trace amount of coconut. Addition of coconut in rasam powder is quite unusual but gives a distinct and aromatic flavour. This refreshing and soothing Mysore rasam can be served along with hot steamed rice with a dash of ghee.

Cooking Time: 20 – 30 minutes

Serving: 2 -3


Tamarindsmall gooseberry size
Tomato (ripe)medium size
Toor dhal (to pressure cook)2 to 3 teaspoon
Turmeric powder1/2 teaspoon
Hing / Asafoetida1/4 th teaspoon
Jaggery (optional)small piece
Saltto taste
Curry leavesfew
Coriander leavesto garnish

To roast & grind:

Coriander seeds1 teaspoon
Channa dhal1 teaspoon
Peppercorns1/2 teaspoon
Jeera / cumin seeds1/2 teaspoon
Red chilli3
Shredded coconut2 teaspoon
Ghee1/2 teaspoon

To temper:

Ghee1 to 2 teaspoon
Mustard seeds1 teaspoon
Jeera / Cumin seeds1/2 teaspoon
Curry leavesfew
Hing / Asafoetida (optional)1/4 th teaspoon

Step by Step Instructions:

  • Pressure cook around 3 teaspoons of toor dhal along with a pinch of turmeric powder for 3 to 4 whistles. Mash the dhal well and add warm water and dilute it to around 1 cup. Keep it aside.
  • Take a fully ripened medium size tomato in a pot and squeeze /mash it using hands. If you prefer the rasam to be in a clear consistency, then squeeze and discard the skin / pulp.
  • Soak gooseberry size tamarind in warm water for about 15 minutes. Extract about 2 cups of tamarind juice from this.
  • Add the tamarind extract to the the pot containing the mashed tomato.
  • To prepare fresh mysore rasam powder – Take a pan and add half teaspoon ghee. Add 1 tsp coriander seeds, 1 tsp channa dhal, 1/2 tsp peppercorns and 3 red chillies. Roast the ingredients in low to medium flame until the lentils turn golden brown. Now add 1/2 tsp cumin seeds and 2 tsp shredded coconut. Saute for few seconds and switch off the flame. Transfer the roasted ingredients to a plate and allow it to cool. Grind it to a coarse powder.
  • To the pot with mashed tomato and tamarind extract, add salt and 1/2 tsp turmeric powder. Add 1/4th tsp hing and few curry leaves. Allow this to boil for 1 or 2 minutes until the raw flavour of the tamarind goes away.
  • Add about 2 to 2 1/2 tsp freshly prepared mysore rasam powder and a small piece of jaggery. Cook for 1 or 2 minutes until the rasam starts to boil. Do not boil for too long after adding the rasam powder.
  • Now add the diluted mashed dhal. If you are adding just the mashed dhal without diluting, then add 1 cup water. Simmer the rasam until it forms a froth on the top layer. This might take 3 to 5 minutes. The above measurements give 3 to 3 1/2 cups of rasam sufficient enough for 2 – 4 servings.
  • Garnish the rasam with finely chopped coriander leaves.
  • To temper – In a pan, add 1 to 2 tsp ghee, add 1 tsp mustard seeds. When the mustard seeds crackle, add 1/2 tsp cumin seeds and few curry leaves. Switch off the stove and add a pinch of hing. Pour this tempering over the rasam. Close the pot with a lid immediately after tempering so that the rasam absorbs all the flavours.
  • Serve this delicious and comforting Mysore rasam with steamed rice and a dash of ghee.


  • The left over Mysore rasam powder can be used for dry curries or South Indian kootu varieties.
  • If you prefer to make this rasam powder ahead of time, then exclude the coconut and follow the same instructiuons as given. Alternatively, while making the rasam powder, you can roast the shredded coconut to golden brown. This will increase the shelf life of the rasam powder.
  • For authentic Mysore rasam, use Bydagi red chillies instead of the regular red chillies. Bydagi red chiilies is a popular chilli variety grown mostly in the state of karnataka. They are known for its bright red colour and is less spicy compared to the regular red chillies.

Check out my other Rasam Varieties:


    1. Kushi – Sambar and Rasam are different. Although they are prepared with similar ingredients, the proportion of the spices and lentils vary and also method of cooking gives a distinct difference between the two both in consistency and taste. Thanks for your comment.

      Liked by 2 people

  1. Looks so comforting! I wish I have it right now during this cold fall morning! Thank you very much as well for visiting my blog and for your generous “likes.” I am looking forward to reading more about your cooking. ๐Ÿ™‚

    Liked by 2 people

  2. Just looking at the pics of your receipe. Making my mouth watering. Food is first thing to survive the life.

    Not only you are taking care of self and family but making this entire process meaningful and awesome.

    Hats off to your endeavor .

    May god reward you for your efforts by giving you success and peace in your life.๐Ÿ˜€

    Liked by 2 people

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.