Mysore Rasam

My mom has been preparing this Mysore Rasam for quite a few years now. Apparently her sister (my aunt) shared this recipe with her when she lived in Mysore a few decades back. The source of this recipe happens to be my aunt's neighbor in Mysore.

This Rasam doesn't need any Toor Dal base as the Rasam powder lends a very thick consistency. A very flavorful and filling Rasam for Day 3 of BM 13.

Ingredients - 

Tamarind lime sized
Salt as needed
Turmeric 1/4 tsp
Sugar 2 tsp
Coriander leaves for garnish
Seasoning (Ghee 1 tsp, jeera/Cumin seeds 1/2 tsp, Mustard seeds 1/2 tsp, curry leaves few, Asafoetida a generous pinch)
To Grind -
Tomato 1/2 cup
Chana dal 2 tsp
Urad dal 2 tsp,
Dhania/Coriander seeds 3 tsp
Pepper corns/ Miriyalu 7-8
Jeera / Cumin seeds pinch
Red Chilli / Endu Mirchi 1-2
Coconut (fresh recommended but i used dry) 1 Tbsp
Cinnamon / Chekka 1 inch
Clove / Lavang 1-2
Rathi Puvvu /Pathar ka Phool a big pinch
Marathi Mogga 1/2 piece

Mysore Rasam

Method Of Preparation -


In a small heated pan, dry roast each of the ingredients (except the tomato) separately until they are golden brown and they smell very good.


Set aside and let them cool.


Grind them to a fine powder and in the end add the tomato and a little water to make a smooth paste.


In a heated sauce pan, heat ghee and add mustard and cumin seeds. After they splutter, add curry leaves and asafoetida.


Transfer the paste and add about 3-4 cups of water. Add salt, turmeric, sugar and tamarind paste. Let it come to a boil. 


Garnish with coriander leaves and remove from fire.


Serve with Rice and enjoy the rich Rasam !


Preparation Time  25 min
Makes 4 cups
Posted by Harini on Saturday, February 18, 2012

21 comments

  1. Srivalli Says:
  2. Very nice Harini..so many wonderful rasams..wish I could make all of them..:)

     
  3. loosk so deliciously yummy, especially the tempering that has been floating on the top, looks divine

     
  4. Suma Gandlur Says:
  5. This spice powder and rasam sounds so different. One of my close pal's mom is from Mysore but never remember eating this version at her home.
    Does some versions of Mysore rasam use coconut milk by any chance?

     
  6. Anu Says:
  7. Love to have this rasam with any fry

     
  8. I love mysore rasam harini can you post udipi rasam for me consider it a request :)

     
  9. Hema Says:
  10. Very nice preparation Harini, one of my favorite rasams..

     
  11. Rasam looks simply delicious and mouthwatering.

    Deepa
    Hamaree Rasoi

     
  12. lovely delicious and my favourite rasam

     
  13. sangee vijay Says:
  14. your version of mysore rasam is unique...never tried adding clove,cinnamon to my rasam...interesting...thanks for sharing!
    Spicy Treats
    OnGoing Event:Show Me Your HITS~Healthy Delights

     
  15. My favourite rasam looks so delicious..

     
  16. Rasi Says:
  17. This looks very nice harini... we do it a little different.. this one's without dal too.. very nice :)

     
  18. vidhas Says:
  19. Looks and sounds yum. Ingredients are so new to me. I make in a differnt way , read in a cook book.

     
  20. PriyaVaasu Says:
  21. mouth-watering harini, i m a bigggggggggggg fan of Rasam!! i too make this often, but the masala is very different!!!

     
  22. Preeti Garg Says:
  23. Awesome recipe

    Preeti
    Preeti's Kitchen Life

     
  24. Aarthi Says:
  25. This looks awesome and yummy

    Aarthi
    http://www.yummytummyaarthi.com/

     
  26. very yummy looking rasam..

     
  27. sushma Says:
  28. Wow nice and wonderful rasam

     
  29. Spandana Says:
  30. Delicious Rasam, all I need is hot steaming rice and ghee!! slurpp!!

     
  31. u guys have confused me!!...wondering which rasam to make..baap re..itni saari rasam recipes...going crazy:))

     
  32. this is new version of rasam. bookmarked.

     
  33. Rujuta Says:
  34. Lovely recipe and click..

     
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