The season is mild rainy days and chilly nights, a steaming hot food with a few pakodas is ideal, isn’t it? Today, I have a rasam recipe for you.
What is rasam?
Rasam is a lentil based, thin soup like accompaniment served with hot steamed rice. It is popular in South India mainly in the states of Karnataka, Tamilnadu and Andhra Pradesh.
What are the different variety of rasam that one can make?
There are many variety of rasam that one can relish. Pepper rasam, tomato rasam, saaru, neer saaru, lemon rasam, andhra rasam, mysore rasam are a few variety of rasam that one can prepare.
What is the difference between Rasam and Sambar?
Rasam and Sambar are siblings from South India. Rasam is thinner in consistency and usually served with steamed rice. Sambar is slightly thicker than rasam and has different vegetables in it, onion may or may not be added. It is not only served with rice but also idly, dosa and vada.
What is Mysore Rasam?
Mysore Rasam as the name suggests, hails from the sate of Karnataka. It is also known as Arachuvitta Rasam. It is a rasam made using fresh spice mix and coconut. It is flavoursome. Let’s get to the recipe of it.
Ingredients:
- 1 cup tur dal
- 2 tomato
- 1/2 teaspoon mustard
- 1/4 teaspoon turmeric powder
- a small lemon size ball of tamarind
- 1 teaspoon ghee
For the rasam mix:
- 1 tablespoon bengal gram
- 1 tablespoon coriander seed
- 1/2 teaspoon cumin
- 1/2 teaspoon pepper
- 1/4 teaspoon methi
- 5 dry red chilli
- 2 tablespoon fresh coconut
For the seasoning:
- 2 teaspoon ghee
- 1/2 teaspoon mustard seed
- 1/4 teaspoon asafoetida
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon cumin
- 1 red chilly
- curry leaves
Method:
- Wash the tur dal, add two cups of water and cook it in pressure cooker for three whistles. The dal should be smoothly cooked.
- Soak the tamarind in water.
- Make tomato puree, keep it aside.
- Take a pan, add a teaspoon of ghee and roast all the ingredients except coconut under “For the rasam mix” for two to three minutes. Put the coconut in the end and roast for another minute. When it is completely cool, grind them together.
- Extract the tamarind pulp. Mix it with tomato puree, put it to boil, the raw smell of the tomatoes should go.
- Put the ground rasam mix, jaggery, and salt into it. Mix the cooked dal well and put it along with other ingredients. Add three cups of water.
- Make seasoning, heat ghee in a pan. Add mustard seeds, as it splutters, put cumin, asafoetida, turmeric powder, red chilly and curry leaves. Pour it over the rasam
- Once the rasam boils, it is done.
- Serve hot with rice.
Mysore Rasam
Ingredients
Method
- Wash the tur dal, add two cups of water and cook it in pressure cooker for three whistles. The dal should be smoothly cooked.
- Soak the tamarind in water.Make tomato puree, keep it aside.
- Take a pan, add a teaspoon of ghee and roast all the ingredients except coconut under "For the rasam mix" for two to three minutes. Put the coconut in the end and roast for another minute. When it is completely cool, grind them together.
- Extract the tamarind pulp. Mix it with tomato puree, put it to boil, the raw smell of the tomatoes should go.Put the ground rasam mix, jaggery, and salt into it. Mix the cooked dal well and put it along with other ingredients. Add three cups of water.
- Make seasoning, heat ghee in a pan. Add mustard seeds, as it splutters, put cumin, asafoetida, turmeric powder, red chilly and curry leaves. Pour it over the rasam. Once the rasam boils, it is done.Serve hot with rice.
Pin it for later:
I am sharing this with the Facebook group, “Food for Feast” where like minded bloggers decide a theme to blog every month. The theme for September was “Satvik Recipe”. Satvik food is that food that can be offered to God and does not contain onion and garlic in it.
I am also sending this post MLLA 131 hosted by Sasmita of First Timer Cook . It is a monthly event started by Susan and now hosted by Lisa of Lisa’s Kitchen.
If you have liked this post, do leave a comment below. If you ever make it, do take a picture and post it on Facebook by tagging @evergreendishes or on Instagram by tagging @foodiejayashree.
Subscribe to get a book of handyhints for free !
I love the taste of coconut andfreshly ground spice mix in this rasam. It is such a flavorful and aromatic treat, especially for those holly nights !
Wow!! Coming from Mysore, always a fan of rasam, especially this Mysore rasam! Nothing like freshly ground spices! Awesome share dear….cannot wait to try this and enjoy with rice.
The flavourful Mysore rasam is such a treat to your taste buds. Freshly pounded masalas and coconut adds charm to rasam. It’s a perfect winter treat.
Thank you for lovely share.
I love this rasam, the flavor and taste can really tingle your taste buds. I also prefer to use fresh ground spices for rasam. It’s such a comfort meal for this weather.
Whenever you are under the weather suffering from cold cough this is the best medicine… Love your version of Mysore rasam
The most comfortable food on earth! Any weather Rasam is all you need! Call it soup or Rasam our all time favourite
Thankyou Jayasri
Rasam with hot rice is one such comforting and soothing food! Mysore rasam recipe looks amazing and yes right time to make it in this cold rainy weather here.
Thankyou Geetha
Jayashree, I love the addition of freshly ground spices in this Mysore rassam. I will try it this fall season. Thanks for sharing this fabulous recipe!
Thankyou Sandhya for the visit.
Wow loved the recipe. Never knew coconut can be added to Rasam spice mix. Such flavourful rasam with hot rice is definitely a treat. Superb share
Thankyou Ruchi
I love Mysore rasam and always asked my mother to make some when growing up. Now my boys love it and ask me to make it often. Looks so delicious and this works great to drink just as a soup as well.
Thankyou Sandhya, good old memories with your mom. Yes, tastes good as soup too.
Such a flavorful and aromatic rasam. Freshly grounded spices takes it to next level. Looks absolutely scrumptious
Thankyou 🙂
The Mysore Rasam sounds so good and flavorsome. I am sure addition of coconut and freshly ground spices would have taken it to another level.
Thankyou Anshu
The Mysore Rasam sounds so flavorsome Jaya. The addition of coconut as well as freshly ground spices must be adding an awesome touch …
Thankyou Sasmita
Rasam, truly is comfort food! i can eat all day , everyday!!! you have made it perfect, looks yumm and a perfect drink for cold wintery days as a soup too!!!!
Thank you Priya
Love having rasam on its own like a soup. What I like about your Mysore rasam is that the masala or spice mixture is made at home.
Thank you Mayuri, it is ideal to make when I run out of spice mix at home.
Now this is one delicious and yum rasam. I love the mysore masala you you have made here. I will try it out as it is different from mine.
Thank you Archana. Glad you liked it.
This recipe sounds so interesting . I am a North Indian but I love South Indian food and I always look for new version of sambhar and rasam recipes. Jayashree dear this recipe looks so perfect thanks for sharing .
Thank you Meera, glad you liked it. It is ideal to make when we have no ready spice mix on hand.
This looks absolutely wonderful, Jaya. I love rasam, my granny used to make a very simple south Indian one when we were kids that I still make. I will have to give this one a try, it sounds perfect!
Thank you Azlin. Good to know that your grand mother used to make a kind of it. Give atry to this, you will like it.
Thank you for explaining the difference between Rasam and Sambar, Jaya! A very interesting read and absolutely delicious recipe! This must be so flavourful with the addition of fresh spices and coconut.
Glad you liked it Maria. It is flavoursome and ideal for a quick rasam when we run of spice mix.
Love this Mysore rasam with tomato puree and all the seasonings and flavors going in . Absolutely lip smacking