Mysore Rasam Recipe (From Scratch)
User Reviews
4.7
45 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
40 mins
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Servings
4
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Calories
127 kcal
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Course
Main Course
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Cuisine
Indian
Mysore Rasam Recipe (From Scratch)
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Mysore Rasam is a spiced and delicious rasam variety from the Karnataka cuisine - made with lentils, ground spices and coconut. Here I share both the recipes for mysore rasam and the mysore rasam powder that you can easily scale up and make a large batch to store and refrigerate/freeze.
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Ingredients
For mysore rasam powder
- 2 teaspoons ghee (clarified butter) or oil
- 1 teaspoon chana dal (husked and split bengal gram)
- 1 tablespoon coriander seeds
- ½ teaspoon cumin seeds
- ½ teaspoon black peppercorns
- ⅛ teaspoon fenugreek seeds (methi dana) or about 30 fenugreek seeds
- 1 to 2 byadagi red chillies seeds removed - can use other variety of low to medium hot dry red chilies
- 5 to 6 curry leaves
- 1 pinch asafoetida (hing)
- ¼ cup fresh grated coconut - can also use desiccated coconut. read point 1 in notes
For pressure cooking lentils
- ⅓ cup arhar dal (tuvar dal or pigeon pea lentils) - 80 grams
- 1 pinch turmeric powder
- 1.5 cups water - for pressure cooking
For tamarind pulp
- 1 tablespoon tamarind (tightly packed) - 12 grams
- ⅓ cup hot water - for soaking tamarind
Other ingredients
- ¼ teaspoon turmeric powder
- 1 tomato medium to large - 90 grams or ½ cup chopped or diced tomatoes
- 2 cups water
- salt as required
For tempering
- ½ tablespoon ghee or oil
- ½ teaspoon mustard seeds
- 1 sprig curry leaves - 10 to 12 curry leaves
- 1 pinch asafoetida (hing)
- 1 to 2 byadagi red chillies or any dry red chili, seeds removed
For garnish
- 2 tablespoon chopped coriander leaves (cilantro)
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Instructions
Pressure cooking lentils
- First rinse the arhar dal (tuvar dal or pigeon pea lentils) for a couple of times.
- Then add the lentils in a 2 litre pressure cooker. Also add a pinch of turmeric powder and 1.5 cups water.
- Pressure cook tuvar dal for 7 to 8 whistles or 11 to 12 minutes on medium heat, till the lentils are completely cooked and softened.
- When the pressure falls down of its own, then only remove the lid. Check the doneness of the dal. Mash the dal with a spoon or ladle and set aside.
Making tamarind pulp
- Soak 1 tablespoon tightly packed tamarind in ⅓ cup hot water for 20 to 30 minutes.
- After 20 to 30 minutes, squeeze and extract the tamarind pulp in the water. Set aside.
Making mysore rasam powder
- Now keep all the spices ready. Heat ½ tablespoon ghee in a pan. Add chana dal and on a low heat fry chana dal till light golden.
- Next add coriander seeds, cumin seeds, fenugreek seeds (methi seeds) and whole black pepper, dry red chilies, curry leaves and asafoetida.
- Mix well and roast for 2 to 3 minutes on a low heat stirring continuously till you get a nice fragrant aroma from the whole spices.
- Then add grated fresh coconut. You can also use desiccated coconut instead of fresh coconut.
- Mix very well with the remaining spices and saute for 1 to 2 minutes on a low heat.
- Let this rasam masala mixture cool down or become warm.
- Then add all the whole spices and coconut in a grinder jar.
- Without adding water, grind to a fine powder.
Making mysore rasam
- Take a pan and strain the tamarind pulp into it using a tea strainer. You can also add tamarind pulp directly if there are less fibers in it.
- Add 2 cups water to the tamarind pulp in the pan and mix.
- Keep the pan on stovetop and on a low to medium flame, heat the tamarind solution till its raw aroma and flavor goes away. Simmer for about 5 to 6 minutes.
- Then add chopped tomatoes and turmeric powder.
- Cover the pan with a lid and cook till the tomatoes are softened. Cook for about 8 to 9 minutes on a low heat.
- Once the tomatoes have softened, then add the ground mysore rasam powder and mashed dal. Mix well.
- Season with salt as per taste.
- Mix and simmer rasam on a medium-low heat for about 3 minutes. Cover the pan and set aside.
Tempering for mysore rasam
- Heat ½ tablespoon ghee in a small pan or tadka pan.
- When the ghee melts and becomes hot, then lower the flame. Add ½ teaspoon mustard seeds. Let the mustard seeds crackle.
- Once the mustard seeds begin to crackle, then add 1 sprig curry leaves, 1 to 2 dry red chilies and a pinch of asafoetida.
- Stir and fry till the red chilies change color. Then switch off the heat.
- Pour all of the tempered ingredients in the rasam.
- Cover with a lid and keep aside for 5 to 6 minutes.
- Lastly add 2 tablespoons chopped coriander leaves and mix.
- Serve Mysore Rasam hot with steamed rice.
Nutrition Information
Show Details
Calories
127kcal
(6%)
Carbohydrates
15g
(5%)
Protein
4g
(8%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
2g
Cholesterol
11mg
(4%)
Sodium
317mg
(13%)
Potassium
158mg
(5%)
Fiber
4g
(16%)
Sugar
3g
(6%)
Vitamin A
411IU
(8%)
Vitamin B1 (Thiamine)
0.04mg
Vitamin B2 (Riboflavin)
0.02mg
Vitamin B3 (Niacin)
21mg
Vitamin B6
0.04mg
Vitamin C
40mg
(44%)
Vitamin E
0.2mg
Vitamin K
5µg
Calcium
49mg
(5%)
Vitamin B9 (Folate)
213µg
Iron
1mg
(6%)
Magnesium
20mg
Phosphorus
30mg
Zinc
0.3mg
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 127 kcal
% Daily Value*
| Calories | 127kcal | 6% |
| Carbohydrates | 15g | 5% |
| Protein | 4g | 8% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 11mg | 4% |
| Sodium | 317mg | 13% |
| Potassium | 158mg | 3% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 411IU | 8% |
| Vitamin B1 (Thiamine) | 0.04mg | |
| Vitamin B2 (Riboflavin) | 0.02mg | |
| Vitamin B3 (Niacin) | 21mg | |
| Vitamin B6 | 0.04mg | |
| Vitamin C | 40mg | 44% |
| Vitamin E | 0.2mg | |
| Vitamin K | 5µg | |
| Calcium | 49mg | 5% |
| Vitamin B9 (Folate) | 213µg | |
| Iron | 1mg | 6% |
| Magnesium | 20mg | 5% |
| Phosphorus | 30mg | |
| Zinc | 0.3mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
45 reviews
Excellent
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