I have posted my share of rasam recipes on this blog ranging with a very simple tomato rasam to comforting lemon rasam to exotic betel leaves rasam to medicinal pepper jeera rasam and here is one more to add to the list – Mysore Rasam. Like some regional delicacies, this makes its way into every meal in traditional south Indian weddings. I have always wanted to make this at home and no matter how many rasam recipes one learns, there is always space for one more.

The difference between this special mysore rasam and regular rasam is how the rasam spice mixture is made. Rasam spices are fresh roasted and ground along with coconut. It is this spice mix that makes Mysore rasam stand out from the rest. I personally prefer clear rasam recipes – the ones that don’t use any lentils but this one is an exception and comes together quickly for a simple lunch or dinner.

I have to talk about this special cookware that I used to make this mysore rasam. Traditionally “Eeyam Sombu” is used to make rasams, for it yields much better taste. Eeyam in Tamil means an alloy made with lead and thanks to my Instagram friends, I learnt about this lost treasure and went on a searching spree when I was Chennai. My dad and I looked up so many stores and finally sourced it through a local vendor! I love it when my family plays along in all my kitchen craziness. I was specifically looking for this design and shape (depicting a ‘sombu’), luckily got the same (again thanks to my parents for taking that extra step for me) Needless to say, rasam made in Eeyam Sombu is unbeatable. It takes lesser time to make rasam, tastes far more better too!

How to make Mysore Rasam

📖 Recipe

Detailed step-wise picture recipe of making Mysore Rasam

  1. In a pan dry roast all ingredients under “rasam spice mix” except coconut until golden and fragrant. Remove from heat.

  2. Add fresh grated coconut and let this spice mixture cool down. Grind into a smooth paste and set aside.

  3. Grind tomatoes into smooth puree, add it to the thin tamarind extract along with turmeric powder, sambar powder and salt.

  4. Heat this on medium flame until the mixture is frothy.

  5. Add fresh ground rasam spice mix along with cooked toor dal and add water as needed. Let the rasam come to a slow boil, it should be very fragrant by now.

  6. Meanwhile, temper mustard seeds, curry leaves and asafoetida in ghee/oil.

  7. Add it to the boiling rasam along with fresh coriander leaves. Remove from heat.

  8. Serve hot with a side of hot rice and ghee.

Recipe Notes

Adjust the quantity of tomatoes based on the tanginess needed. Additionally 1 teaspoon of grated jaggery can be added too.

I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂