Rasam is a type of soup prepared in Traditional South Indian menu. Normally it is taken with hot rice. It can also be had as a soup. It is a very good appetizer. This rasam is one of my favorite rasam.
If you ask me, Mysore Rasam is THE best variety of rasam. If rasam and rice spell comfort food for you, and you have not tasted Mysore Rasam, then it needs to be corrected RIGHT NOW!
Mysore Rasam is one of the four dishes that are named after the city Mysore – the other three being Mysorepak, Mysore bonda and Mysore Masala Dosa.
While most soups in the rasam family are called ‘Saaru’ in Karnataka cuisine parlance, Mysore rasam despite being from Karnataka is still called rasam. It is full of flavour from the freshly ground spices, and the dal (lentils) in the spice mix, makes the rasam somewhat thicker than its watery counterparts.
I am somewhat lazy to make this often due to the roasting and grinding of spices, plus if I’m cooking for one, it’s too much effort. To sort this out, I prepare the entire masala given in the recipe and use 1 heaped spoon or so, if i am making this just for myself. The rest can be put away in an airtight container in the freezer.
This rasam recipe gets my double thumbs up, and it is a perfect warming dish for the winter evenings. Steaming hot rice, topped with lots of rasam, a spoonful of ghee that melts immediately when it hits the hot rasam-rice, to be had with a Potato Pepper Roast/Urulaikizhangu milagu varuval.
TIME SAVING TIP!
The base for this recipe is cooked tur dal, and the quickest way to prepare this is using the pressure cooker. For busy working people, it helps to bulk cook toor dal and save the cooked dal in small containers in the freezer. Whenever you need to make sambar or rasam, just thaw that particular portion and use.
Try out my other rasam variations:
Prep Time : 15 mins Cooking Time : 10 mins
Serves : 2-3
Toor dal – 3 Tbsp (cooked)
Tamarind : a small gooseberry size
Tomato : 2 small size
Turmeric Powder : 1/2 tsp
coriander Leaves : 1 tbsp chopped
Salt to taste
Sugar : 1/2 tsp
To Roast and Grind:
Channa Dal : 1 tbsp
Coriander Seeds : 1 tbsp
Pepper Corns : 1 tsp
Cumin Seeds : 1 tsp
Urad Dal : 1 tsp
Dry Red chilly : 1-2
Methi Seeds : 1/4 tsp
Grated Coconut : 2 – 3 tbsp
Curry Leaves : 1 spring
Ghee : 1 tbsp
Mustard Seeds : 1 tsp
Hing : a generous pinch
Curry leaves : 1 spring
Dry red chilly : 1
- Heat kadai and roast channa dal, coriander seeds, pepper, jeera, urad dal, methi, red chilly until golden, then add coconut and curry leaves fry until it dries. Powder it once it cools down.
2. Meanwhile pressure cook a toor dal, set a side. Take a extract of tamarind. In this add tomatoes and press it to make juice. Allow it boil. Then add in cooked dal and freshly grounded mysore rasam powder.
3. Add in salt and sugar. Allow it to boil for 5 mins on medium heat. Turn off heat. Then heat ghee in kadai. Add in ingredients to temper below in to temper. Add it to rasam.
Done. Serve it with hot rice, appalam and potato curry. I served it with chicken briyani, white rice, pappad and madurai chicken roast.
1. Dont add all grounded rasam powder. Mix and taste. Add if u need to add
- Try to cook tomato and add in tamarind extract. It will enhance the taste to rasam.