Authentic Mysore Rasam Recipe – Tamarind & Spice Blend

Last Updated on 2 months by Neha Deshmukh

Authentic Mysore Rasam Recipe – Tamarind & Spice Blend

Introduction

There’s just something about a warm bowl of rasam on a chilly evening, isn’t there? It’s comfort food at its finest! And Mysore Rasam? Well, that’s a whole other level of deliciousness. This isn’t just any rasam; it’s a vibrant, tangy, and incredibly flavorful soup from the heart of Karnataka. I first made this when I was trying to recreate my grandmother’s cooking, and honestly, it took a few tries to get it just right. But trust me, the effort is so worth it. Let’s dive in and make some magic!

Why You’ll Love This Recipe

This Mysore Rasam is special. It’s a beautiful balance of sweet, sour, and spicy, all thanks to the unique blend of spices and the star ingredient – tamarind. It’s incredibly soothing when you’re feeling under the weather, and it’s the perfect accompaniment to a simple rice and potato roast meal. Plus, making your own rasam powder elevates the flavor to something truly extraordinary.

Ingredients

Here’s what you’ll need to create this flavorful rasam:

• 1 lime-sized ball tamarind
• 1 cup warm water (for soaking tamarind) + 1 additional cup water
• 1/2 cup chopped tomato
• 1/2 tsp turmeric powder
• 1/4 tsp hing (asafoetida)
• A few curry leaves
• 2 tsp ghee or oil
• 1/2 tsp black mustard seeds
• 1/2 cup cooked and mashed toor dal
• 1 tbsp coriander seeds
• 2 tbsp channa dal (kadala paruppu)
• 2-3 dry red chillies
• 1 tsp jeera (cumin seeds)
• 1/2 tsp whole black pepper
• 1/3 cup grated coconut
• 1/2 tsp oil (for roasting spices)
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few notes to help you get the best results:

• Tamarind: This is key to the rasam’s signature tang. I prefer using a good quality, sour tamarind. You can find it at most Indian grocery stores. If using tamarind paste, start with 2 tablespoons and adjust to taste.
• Mysore Rasam Powder: Making your own rasam powder is a game-changer. It’s so much fresher and more flavorful than store-bought. Don’t be intimidated – it’s easier than you think!
• Hing (Asafoetida): A little goes a long way! Hing adds a unique savory depth. If you’re not familiar with it, it has a pungent smell in its raw form, but it mellows out beautifully when cooked.
• Toor Dal: Using cooked and mashed toor dal adds a lovely thickness and body to the rasam. You can use leftover dal or quickly cook some specifically for this recipe. About 1/4 cup of dry toor dal will yield 1/2 cup cooked.
• Regional Spice Variations: Feel free to adjust the red chillies based on your spice preference. Some families also add a pinch of fenugreek seeds to their rasam powder for an extra layer of flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Start by soaking the tamarind in 1 cup of warm water for about 10 minutes. This helps to soften it and release all that lovely tangy flavor. After soaking, squeeze and mash the tamarind to extract the juice, adding another cup of water. Strain the juice, discarding the pulp.
2. Now, let’s make the rasam powder. Heat 1/2 tsp oil in a pan over medium heat. Roast the coriander seeds, channa dal, red chillies, cumin seeds, and black pepper until they turn golden brown and fragrant. Keep a close eye on them – they can burn quickly!
3. Turn off the heat and add the grated coconut to the roasted spices. Mix well and let it cool completely.
4. In a separate pot, bring the tamarind juice to a boil with 1 additional cup of water. Add the chopped tomatoes, turmeric powder, hing, and salt. Simmer for 10-15 minutes, or until the mixture has reduced by about half.
5. Once the spice-coconut mixture is cool, grind it into a fine powder without adding any water. This is your Mysore Rasam Powder!
6. Add 4-5 tablespoons of the rasam powder to the simmering tamarind-tomato mixture. Stir well to combine.
7. Stir in the mashed toor dal. Taste and adjust the salt and spice levels as needed. This is where you can really make it your own!
8. Add a few curry leaves and simmer for just 1 minute. This helps to release their aroma and flavor.
9. Finally, let’s do the tempering. Heat 2 tsp ghee or oil in a small pan until hot. Add the mustard seeds and wait for them to pop. Pour the hot tempering over the rasam.

Expert Tips

• Don’t skip the tempering! It adds a wonderful aroma and a final burst of flavor.
• Adjust the amount of rasam powder to your liking. Start with 4 tablespoons and add more if you prefer a stronger spice flavor.
• For a smoother rasam, you can strain it through a fine-mesh sieve before serving.

Variations

• Vegan Adaptation: Simply substitute the ghee with any vegetable oil for a delicious vegan rasam.
• Spice Level Adjustment: Reduce the number of red chillies for a milder rasam, or add a pinch of cayenne pepper for extra heat.
• Using Rasam Powder for Instant Rasam: If you’re short on time, you can use your homemade rasam powder to make a quick rasam by simply adding it to boiling tamarind water with tomatoes and dal.
• Festival Adaptations – Makar Sankranti/Pongal: This rasam is often made during Makar Sankranti and Pongal festivals in South India, as it’s considered auspicious and warming.

Serving Suggestions

Mysore Rasam is best served hot with a steaming bowl of rice. It also pairs beautifully with:

• Potato roast
• Beans mezhukkupuratti (stir-fried beans)
• A simple vegetable stir-fry
• Even just a papadum!

Storage Instructions

• Leftover rasam can be stored in an airtight container in the refrigerator for up to 3 days.
• The rasam powder can be stored in an airtight container at room temperature for up to 2 months.

FAQs

• What is the significance of Mysore Rasam? Mysore Rasam is a traditional dish from Karnataka, known for its unique blend of spices and its comforting, healing properties.
• Can I make Mysore Rasam powder in bulk and store it? Absolutely! Making a larger batch of rasam powder is a great time-saver. Just make sure to store it in an airtight container in a cool, dry place.
• What is the best type of tamarind to use for rasam? A good quality, sour tamarind is ideal. Look for tamarind that is pliable and not too brittle.
• Can I adjust the sourness of the rasam? Yes! You can adjust the amount of tamarind juice to control the sourness. If it’s too sour, add a little bit of jaggery or sugar.
• What are some good side dishes to serve with Mysore Rasam besides potato roast? Beans mezhukkupuratti, a simple vegetable stir-fry, or even a crispy papadum are all great options!