mysore rasam recipe | south indian rasam recipe with coconut

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mysore rasam recipe | south indian rasam recipe with grated coconut in detailed photo and video recipe. an flavourful rasam recipe spiced with a unique blend of spices which predominantly consist of pepper and grated coconut. it is served with hot steamed rice but not restricted to serve it as a soup as appetizer.
south indian rasammysore rasam recipe | south indian rasam recipe with step by step photo and video recipe. basically a lentil based soup, typically served with hot steamed rice for lunch or dinner. this rasam recipe is also served as soup for common cold problems as it is spiced with pepper. typically, rasam recipes are prepared with tamarind water, lentil and rasam powder, however this rasam recipe contains grated coconut too.

while i personally do not prefer any rasam recipes, as i find it too watery to be served with rice. however, to contrary my husband just loves it. especially south indian rasam recipes with coconut is his all time favourite. in point of fact, i learnt all the rasam recipes from my mom in law just to please him. gradually even i started to kind of liking the rasam recipe especially mysore rasam recipe because it is considerably thick compared to other rasam recipes. in addition, mysore rasam can also be served with dosa and idli too which makes my life very easy.

mysore rasam

furthermore, i would like to highlight few tips to make ideal rasam recipe. freshly grounded coconut is highly recommend for this rasam recipe. but, i have used desiccated coconut as i do not have coconut grater, also fresh coconut is infrequent in my place.  secondly, after adding the freshly prepared mysore rasam powder, do not forget to boil the rasam for 1-2 minutes. lastly, adding jaggery is optional, however it certainly enhances the taste with the combination of sweetness and spiciness.

finally, do not forget to check my other rasam recipes collection and sambar recipes collection. particularly, udupi rasam, coconut milk rasam, pudina rasam, horse  gram rasam, kokum rasam and sol kadhi. in addition, i would like to highlight my other recipes collections like,

mysore rasam video recipe:

recipe card for mysore rasam recipe:

5.0 from 1 reviews
mysore rasam recipe | south indian rasam recipe with coconut
 
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easy mysore rasam recipe | south indian rasam recipe with coconut
Author:
Recipe type: side dish
Cuisine: south indian
Serves: 4 Servings
Ingredients
for mysore rasam masala powder:
  • 2 tsp coriander seeds / daniya seeds
  • ½ tsp cumin seeds / jeera
  • 2 tsp chana dal
  • ½ tsp black pepper / kali mirch
  • 2 dried kashmiri red chilli
  • ¼ cup coconut, fresh / desiccated / dry
other ingredients:
  • 2 medium sized tomatoes, finely chopped
  • 1 cup tamarind juice
  • few curry leaves
  • ¼ tsp turmeric powder / haldi
  • salt to taste
  • ½ tsp jaggery, optional
  • 1 cup cooked toor dal
  • 2 cups water, add as required
for tempering:
  • 2 tsp oil
  • ¾ tsp mustard seeds / rai
  • generous pinch hing / asafetida
  • 2 dried red chilli
  • few curry leaves
  • 2 tbsp coriander leaves, finely chopped
Instructions ( 1 cup =255 ml)
mysore rasam powder recipe:
  1. firstly, in kadai take coriander seeds, cumin seeds, chana dal, black pepper and dried red chilli.
  2. furthermore, dry roast the masala on low flame.
  3. also add coconut and roast.
  4. further, transfer to a blending jar and blend to fine powder.
mysore rasam recipe:
  1. firstly, in a large kadai take chopped tomatoes and tamarind juice.
  2. also add curry leaves, turmeric powder, salt and jaggery.
  3. cover and boil tamarind water for atleast 15 minutes.
  4. further add cooked toor dal and water.
  5. boil for a minute till the dal turns frothy.
  6. now add 2-3 tsp of mysore rasam powder and continue to boil for 2 minutes.
  7. meanwhile, in a small kadai heat oil.
  8. further, add mustard seeds, hing, dried red chilli and curry leaves.
  9. allow the tempering to splutter and pour over rasam.
  10. finally, serve mysore rasam garnishing with chopped coriander leaves.


how to prepare south indian mysore rasam with step by step photo recipe:

mysore rasam powder recipe:

  1. firstly, in a heavy bottom kadai take 2 tsp of coriander seeds,  ½ tsp of cumin seeds,  2 tsp of chana dal, ½ tsp of black pepper and 2 dried kashmiri red chilli.
    mysore rasam
  2. furthermore, dry roast the masala on low flame till they turn aromatic.
    mysore rasam
  3. also add coconut. use dry / desiccated coconut if you are storing masala for long time.
    mysore rasam
  4. roast the coconut for just a minute and do not burn them.
    mysore rasam
  5. further, transfer to a blending jar and blend to fine powder without adding any water.
    south indian rasam
  6. add water and blend to smooth masala paste if you are using fresh coconut and going to consume immediately.
  7. finally, rasam powder is ready. store it in a airtight container or use immediately.

mysore rasam recipe:

  1. firstly, in a large kadai take chopped tomatoes.
    south indian rasam
  2. further add tamarind juice to it.
    south indian rasam
  3. also add curry leaves, turmeric powder, salt and jaggery (optional).
    south indian rasam
  4. cover and boil tamarind water for atleast 15 minutes.
    south indian rasam
  5. further add cooked toor dal. make sure to mash the dal completely before adding.
    south indian rasam
  6. also add 2 cups of water or adjust according to desired consistency.
    mysore rasam
  7. boil for a minute till the dal turns frothy.
    mysore rasam
  8. now add 2-3 tsp of prepared mysore rasam powder and mix well.
    mysore rasam
  9. continue to boil for 2 minutes. do not over boil as the flavours of rasam will be lost.
    mysore rasam
  10. meanwhile, in a small kadai heat oil.
    mysore rasam
  11. further, add mustard seeds, hing, dried red chilli and curry leaves.
    mysore rasam
  12. allow the tempering to splutter.
  13. then pour the tempering over prepared rasam.
    mysore rasam
  14. also add chopped coriander leaves and give a good mix.
    mysore rasam
  15. finally, serve mysore rasam with hot steamed rice, idli or with dosas.
    mysore rasam


notes:

  • firstly, make sure to dry roast the masala on low to medium flame to avoid burning.
  • furthermore, use dry coconut to prepare masala in large quantity and store.
  • additionally, make sure to boil the tamarind water along with tomatoes well.
  • finally, after adding mysore rasam powder never boil south indian rasam for more than 1 or 2 minutes as the flavours will be lost.

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Hebbar's Kitchen is all about Indian veg recipes. This blog is managed by me Archana and my husband, Sudarshan. I try to post my recipes with simple & easily available ingredients from kitchen. These posts are usually supported by short videos and photo recipes. Learn interesting recipes and share your feedback, as your feedback means a lot to me.

3 COMMENTS

  1. I prepared rasam twice and everybody at home liked very much. ….Thank you very much for this wonderful recipe. .I expect the recipe of sweet curry of apple

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