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Mysore Rasam Recipe I How To Make Mysore Rasam

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Mysore Rasam – Mildly spiced delicious digestive Lentil and tomato soup-a specialty of  Karnataka- Southern India

Mysore Rasam is a type of thin and spicy lentil soup which is an integral part of any South Indian meal but is different from the popular sambhar. There are many version of rasam some are made with lentil and some are made without using any lentil . Mysore rasam taste almost like a spicy tomato or vegetable broth.

Freshly ground spice powder(Rasam powder) is added to give a fresh aroma and flavor. Now ready made rasam powders of good brands are easily available in the market so you can use them too. I have also posted the recipe of Pineapple rasam 

Rasam can be served as a appetizer, soup or to serve as an accompaniment with idli, dosa, uttapam or vada.

Do Try These Delicious Southern Indian Recipes-

Mysore Rasam

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Mysore Rasam
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5 from 3 votes

Mysore Rasam

Mysore Rasam- Tangy delicious Lentil and Tomato Soup- a specialty from Southern India -
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Appetizer, Side Dish, Soup
Cuisine: South Indian Cuisine
Keyword: Mysore rasam, Rasam
Servings: 4
Author: Anjana Chaturvedi

Ingredients

  • 4 tbsp Pigeon peas/ Tuvar Daal
  • 2 Tomatoes / Tamatar
  • 1 Green chili/hari mirch
  • 1/2 tsp Turmeric/ Haldi
  • 1.5 tsp Rasam Powder
  • 1 tsp Jaggary / Gud *
  • 2.5 tsp Thick tamarind pulp/ Imli ka ras
  • 3 tbsp Fresh Coriander chopped
  • to Taste Salt

Tempering / Tadka

  • 2 tsp Ghee/ Oil
  • 1/2 tsp Mustard seeds/ Rai
  • 1/2 tsp Cumin Seed/ Jeera
  • 1/2 tsp Asafoetida/ Hing
  • 2 Dried whole red chili
  • 8 Curry Leaves

Instructions

  • Wash and soak tuver daal for 15 minutes.
  • Add Roughly chopped tomato and 1/2 cup of water in the cooker and pressure cook for a whistle
  • Take out the boiled tomatoes and gently mash them with a laddle or whisk.
  • Now add soaked tuvar daal, chopped green chili, I tsp oil and approx 1.5 cups of water in the cooker.
  • Pressure cook for 3-4 whistles or till daal become soft and mushy.
  • Open the cooker and mash the boiled daal.
  • In a pan add mashed tuvar daal, mashed tomato, salt, turmeric, tamarind pulp ,1/4 tsp asafoetida and approx 3 cups of water and cook on medium heat for 2 -3 minutes
  • Now add 2 tsps of rasam powder, jaggary and few curry leaves and simmer for 2 minutes.
  • Heat oil in a small pan and add mustard seeds and cumin seeds.
    When seeds start crackling add asafoetida ,curry leaves and whole red chilies.
  • Add the tempering in the boiling rasam.
  • Switch off the flame and add chopped fresh coriander .
  • Serve hot with a spoon of ghee on top.(optional)
  • Serve  as and appetizer or with with rice, dosa ,vada or idlis

Notes

Tips-
*Readymade Rasam powder is very easily available in all the Indian stores.
You can also add whole tomatoes along with the daal and cook together at step 5.

 

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