Mysore Rasam Recipe | South Indian Rasam with Coconut

Mysore Rasam Recipe | How to make rasam with Coconut in a detailed photo and video recipe. An easy and simple South Indian rasam curry recipe prepared with a unique blend of spice mix. In other words, it is an extension of the traditional tomato-based rasam but with a topping of spice flavors prepared just for this recipe. It can be the perfect side dish to rice or as a matter of fact, can also be served as a soup or a refreshing hot beverage.

Mysore Rasam Recipe | How to make rasam Coconut in a step-by-step photo and video recipe. South Indian cuisine is known for its range of sambar and rasam recipes it has to offer. Most of these recipes are lentil-based recipes that may or may not have freshly ground coconut masala in them. However, there are some more recipes that are made with a unique blend of spices with coconut grate in it and Mysore rasam is one such recipe.

While I personally do not prefer any rasam recipes, as I find it too watery to be served with rice. However, to the contrary my husband just loves it. Especially South Indian rasam recipes with coconut are his all-time favorite. In point of fact, I learned all the rasam recipes from my mother-in-law just to please him. Gradually even I started to kind of like the rasam recipe, especially the 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. Furthermore, I would like to highlight a few tips to make an ideal rasam recipe. freshly grounded coconut is highly recommended for this rasam recipe. But, I have used desiccated coconut as I do not have a 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. However, do not over boil as it may lose its flavor and also leave a bitter taste. Lastly, adding jaggery is optional, however, it certainly enhances the taste with the combination of sweetness and spiciness. I personally like the sweet, sour, and spicy taste in my rasam.

Finally, do not forget to check my other Rasam Recipes Collection with this post of Mysore Rasam recipe. 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,

• Rice Recipes Collection
• Dosa Recipes Collection
• Idli Recipes Collection

About Mysore Rasam

It is basically an extension of the traditional South Indian rasam recipe with an additional flavoring spice mixed with coconut. In other words, Mysore Rasam is a rasam recipe with slightly thicker in its consistency and also with a blend of spice mix flavors. It is typically served with rice or any flavored rice, but with the spice mix and consistency, it can also be served with dosa and idli recipes too.

Generally, Mysore Rasam was a popular choice, particularly for marriage or any celebrations feast. It was always considered a premium rasam or purpose-based soup. Therefore, the recipe instructions or particularly the Mysore Rasam powder were secretly held by a few chefs. However, this has been now a popular choice for every day to day meals, and hence the recipe started to get distributed.

Chef Pro Tips:

The recipe is no rocket science and hence less likely to get it wrong. Yet I would like to emphasize on few mandatory or critical tips –

1. Homemade spice mix – You may easily get store-bought spice mix for this recipe. However, my personal recommendation is to use homemade mix for fresh ingredients.
2. Tomato & Tamarind Ratio – The sour taste is mandatory and hence tamarind is mandatory. However, due to the use of tomatoes and their own sourness, you may have to alter the quantity of tamarind.
3. Consistency – The consistency of this rasam is slightly thicker when compared to the traditional rasam. Do not make it thin like other rasam as it may lose its taste and flavor.
4. Tadka (tempering) – This rasam requires the tadka as a mandatory. Also, give the tempering with ghee and avoid oil.
5. Over Boiling – Once the spice mix is added, give it 2 minutes to boil. Do not overboil as it may leave a bitter taste.

Video Recipe:

Recipe card for Mysore Rasam:

How to make South Indian Mysore Rasam:

1. Firstly, in a pan heat 1 tsp oil. add ¼ cup coriander seeds, ¼ cup chana dal, 1 tbsp cumin, 2 tbsp pepper, 10 dried red chili powder, and a few curry leaves.
   
2. roast on low flame until the spices turn aromatic.
   
3. add ½ cup desiccated coconut and roast until the coconut turns golden brown.
   
4. cool completely, and grind to a fine powder. Mysore rasam powder is ready.
   

How to make Mysore rasam recipe:

1. In a large vessel, take 2 tomato, 1 cup tamarind extract, ½ tsp turmeric, 3 chilli, few curry leaves, 1 tsp jaggery and ¾ tbsp salt.
   
2. Boil for 10 minutes or until the tomatoes turn mushy.
   
3. Mash the tomato slightly.
   
4. Now add 4 cup water and 1 cup toor dal. Adjust the consistency as required.
   
5. Further, add 1½ tbsp Mysore rasam powder and mix well. Adjust the spiciness according to your preferences.
   
6. Get the rasam to a boil and simmer for 1 minute for the flavour to absorb.
   
7. Now prepare the tempering, by heating 2 tsp ghee. Add 1 tsp mustard, pinch hing, 2 dried red chilli, few curry leaves.
   
8. Splutter the tempering and pour over the rasam.
   
9. Further add 2 tbsp coriander and mix well.
   
10. Finally, enjoy Mysore Rasam Recipe with hot steamed rice.
    

Notes:

• Firstly, if you are preparing the rasam powder in small quantities, then use fresh coconut. else use desiccated coconut.
• Also, after adding rasam powder, do not over-boil, as it will lose its aroma.
• Additionally, make sure to boil the tomato and tamarind extract really well.
• Finally, Mysore Rasam Recipe tastes great when prepared slightly spicy.