south indian rasam

mysore rasam recipe | south indian rasam recipe with coconut

easy mysore rasam recipe | south indian rasam recipe with coconut
Course Side Dish
Cuisine south indian
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 Servings
Author Hebbar's Kitchen


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


mysore rasam powder recipe:

  • firstly, in kadai take coriander seeds, cumin seeds, chana dal, black pepper and dried red chilli.
  • furthermore, dry roast the masala on low flame.
  • also add coconut and roast.
  • further, transfer to a blending jar and blend to fine powder.

mysore rasam recipe:

  • firstly, in a large kadai take chopped tomatoes and tamarind juice.
  • also add curry leaves, turmeric powder, salt and jaggery.
  • cover and boil tamarind water for atleast 15 minutes.
  • further add cooked toor dal and water.
  • boil for a minute till the dal turns frothy.
  • now add 2-3 tsp of mysore rasam powder and continue to boil for 2 minutes.
  • meanwhile, in a small kadai heat oil.
  • further, add mustard seeds, hing, dried red chilli and curry leaves.
  • allow the tempering to splutter and pour over rasam.
  • finally, serve mysore rasam garnishing with chopped coriander leaves.