Indian🥣 Soups & stews

Mysore Rasam

Name: Mysore Rasam
Total time: 30 min
Cuisine: Indian
Ingredients: 1 tsp ghee; 2 tsp coriander seeds; 1 tsp peppercorns; 1 tsp cumin seeds; 1 tbsp toor dal; ½ cup grated coconut; 4 red chilli; ½ tsp asafoetida (hing); 1 cup tamarind water; 2 tomato; ½ tsp turmeric powder; 2 tsp salt; 1250 ml water; ½ cup cooked toor dal; 1 piece jaggery; 1 handful coriander leaves; 1 tbsp ghee; 1 tsp mustard seeds; 2 red chilli; 1 pinch asafoetida (hing); ~1 handful curry leaves

⏱ 30 min

A traditional South Indian rasam soup that is flavourful, comforting, and made with traditional spices and rich aroma. Perfect for a simple South Indian lunch, best paired with hot rice and ghee. Easy to prepare and light on the stomach—ideal for everyday meals.

Adapted from a video by HomeCookingShow

Mysore Rasam | I Tried This Simple Trick to Make Traditional South Indian Rasam at Home

Watch on YouTube

Ingredients

gheefor roasting spices1 tsp
coriander seeds2 tsp
peppercorns1 tsp
cumin seeds1 tsp
toor dal1 tbsp
grated coconut½ cup
red chilli4
asafoetida (hing)½ tsp
tamarind water1 cup
tomato2
turmeric powder

Steps

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1
Heat 1 tsp of ghee in a pan and add the coriander seeds, peppercorns, cumin seeds, and toor dal. Roast on medium-low heat for about a minute until fragrant.
2
Add the grated coconut and four red chillies. Continue roasting on low heat for another minute until all ingredients turn a lovely golden colour. Avoid over-browning.
3
Turn off the heat and add 1/2 tsp of asafoetida powder. Gently mix and transfer the roasted ingredients to a plate to cool completely.
4
Transfer the cooled spice mixture to a blender. Grind dry first, then gradually add water while grinding to achieve a smooth, fine paste. Add water little by little to avoid making it too runny.
5
In a deep saucepan, combine 1 cup of tamarind water, 500 ml of water, two roughly chopped ripe tomatoes, 1/2 tsp of turmeric powder, and 1 tsp of salt. Bring to a boil and cook for about 5 minutes on medium heat until the tomatoes become mushy.
6
Add the ground masala paste and simmer for about 5 minutes to allow the flavours to blend well.
7
Stir in 1/2 cup of cooked, soft toor dal and about 750 ml of water to dilute the rasam to the desired consistency.
8
Add a small piece of jaggery for mild sweetness. Check the seasoning and adjust the salt as needed, adding about 1 tsp to balance the flavours.
9
Bring the rasam to a boil and let it boil for about 5 minutes on medium-high heat. The kitchen will fill with a beautiful rasam aroma.
10
Turn off the heat and add a handful of freshly chopped coriander leaves. Mix gently.
11
Heat 1 tbsp of ghee in a small tempering pan. Add 1 tsp of mustard seeds and let them crackle. Add two cut red chillies, turn off the heat, and add a pinch of asafoetida and fresh curry leaves.
12
Pour the tempered ingredients into the rasam and gently stir. Your delicious Mysore rasam is now ready to serve.

Mysore Rasam

Ingredients

Steps

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