Mysore Rasam Recipe – Authentic South Indian Tomato & Tamarind Soup

Last Updated on 2 months by Neha Deshmukh

Mysore Rasam Recipe – Authentic South Indian Tomato & Tamarind Soup

Hey everyone! If you’re anything like me, a comforting bowl of rasam is pure soul food. It’s light, flavorful, and just…hits the spot. Today, I’m sharing my family’s recipe for Mysore Rasam – a vibrant, tangy, and slightly spicy South Indian soup that’s perfect for a cozy meal or when you’re feeling a little under the weather. I first made this when I was trying to recreate my grandmother’s rasam, and honestly, it took a few tries to get the spice blend just right! But trust me, it’s worth it.

Why You’ll Love This Recipe

This Mysore Rasam isn’t just a soup; it’s an experience. It’s a beautiful balance of sweet, sour, and spicy, all thanks to the unique Mysore Rasam powder. It’s incredibly easy to make, even if you’re new to South Indian cooking. Plus, it’s naturally vegan-friendly (with a tiny tweak – more on that later!). It’s a fantastic way to warm up on a chilly evening or enjoy with a simple meal of rice and veggies.

Ingredients

Here’s what you’ll need to create this deliciousness:

• 1 tsp oil
• ½ cup coriander seeds (approx. 50g)
• ½ cup chana dal (approx. 100g)
• 1 tbsp cumin seeds (approx. 10g)
• 2 tbsp black peppercorns (approx. 15g)
• 10 dried red chillies (adjust to your spice preference)
• Few curry leaves (about 1 sprig)
• ½ cup desiccated coconut (approx. 50g)
• 2 medium tomatoes
• 1 cup tamarind extract (approx. 240ml)
• ½ tsp turmeric powder (approx. 2g)
• 3 green chillies, slit
• 1 tsp jaggery (approx. 5g)
• 1-2 tbsp salt (to taste)
• 4 cups water (approx. 960ml)
• 1 cup toor dal (approx. 200g)
• 1-2 tbsp Mysore rasam powder (adjust to taste)
• 2 tbsp chopped coriander leaves, for garnish
• 2 tsp ghee
• 1 tsp mustard seeds
• Pinch of hing (asafoetida)
• 2 dried red chillies, broken into pieces

Ingredient Notes

Let’s talk ingredients! A few things will make all the difference:

• Mysore Rasam Powder: This is the star! It’s a special blend of spices that gives this rasam its signature flavor. Don’t skip making it from scratch – it’s so much better than store-bought.
• Tamarind Extract: You can find tamarind paste or concentrate at most Indian grocery stores. If using a block of tamarind, soak it in warm water for about 30 minutes, then squeeze out the extract. Aim for a tart, slightly sour flavor.
• Toor Dal: Also known as split pigeon peas, toor dal is a staple in South Indian cuisine. Different regions have slightly different preferences for the dal – some like it smoother, others a bit more textured. Feel free to adjust the cooking time to your liking.
• Ghee: Ghee, or clarified butter, adds a lovely richness and aroma to the tempering. It’s traditional in South Indian cooking, but you can substitute with oil if you prefer.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Make the Mysore Rasam Powder: Heat oil in a pan over medium-low heat. Add the coriander seeds, chana dal, cumin seeds, peppercorns, dried red chillies, and curry leaves. Roast for 3-5 minutes, stirring constantly, until fragrant and slightly golden.
2. Coconut Time: Add the desiccated coconut and continue roasting for another 2-3 minutes, until golden brown. Be careful not to burn it!
3. Cool & Grind: Remove from heat and let the mixture cool completely. Once cooled, grind it into a fine powder using a spice grinder or blender. Set aside.
4. Rasam Base Begins: In a large pot or vessel, combine the tomatoes, tamarind extract, turmeric powder, green chillies, jaggery, and salt. Bring to a boil and cook for about 10 minutes, or until the tomatoes are softened.
5. Mash & Simmer: Gently mash the tomatoes with the back of a spoon. Add the water and cooked toor dal. Adjust the consistency by adding more water if needed.
6. Spice it Up: Stir in the Mysore rasam powder. Start with 1 tablespoon and add more to taste. Simmer for just 1 minute to allow the flavors to meld.
7. Tempering Time: In a small pan, heat the ghee over medium heat. Add the mustard seeds and let them splutter. Then, add the hing and dried red chillies. Fry for a few seconds until fragrant.
8. Pour & Garnish: Carefully pour the tempering over the rasam. Garnish with fresh coriander leaves.
9. Serve & Enjoy: Serve hot with steamed rice, idli, or dosa. It’s also wonderful on its own as a light and flavorful soup!

Expert Tips

• Roasting is Key: Don’t rush the roasting process for the rasam powder. It’s what develops the deep, complex flavors.
• Adjust the Spice: Feel free to adjust the number of red chillies to suit your spice preference.
• Dal Consistency: If you prefer a smoother rasam, blend the cooked toor dal before adding it to the tomato mixture.

Variations

• Vegan Adaptation: Simply substitute the ghee with a neutral-flavored oil like sunflower or vegetable oil.
• Spice Level Adjustment: Reduce the number of dried red chillies in the rasam powder for a milder flavor, or add a pinch of cayenne pepper for extra heat.
• Festival Adaptations: During Makar Sankranti or Pongal, my family loves to add a handful of freshly harvested rice to the rasam for a heartier meal.
• Using Rasam Powder vs. Fresh Spices: While making the rasam powder is ideal, you can use store-bought rasam powder in a pinch. Just adjust the quantity to taste.

Serving Suggestions

Mysore Rasam is incredibly versatile! Here are a few of my favorite ways to enjoy it:

• With a simple bowl of steamed rice.
• As a comforting soup on a cold day.
• Alongside idli or dosa for a complete South Indian breakfast.
• With a side of roasted vegetables.

Storage Instructions

Leftover rasam can be stored in an airtight container in the refrigerator for up to 3 days. The flavors actually develop even more overnight! You can also freeze it for longer storage – just thaw it completely before reheating.

FAQs

What is the significance of Mysore Rasam in South Indian cuisine?

Mysore Rasam is a beloved dish in Karnataka, known for its unique spice blend and tangy flavor. It’s often served during special occasions and festivals.

Can I make Mysore rasam powder ahead of time and store it?

Absolutely! You can make a large batch of the rasam powder and store it in an airtight container in a cool, dark place for up to 2 months.

What is the best type of tamarind to use for rasam?

I prefer using a good quality tamarind paste or concentrate. If using a block, make sure it’s dark and sticky.

How can I adjust the sourness/spiciness of the rasam?

Adjust the amount of tamarind extract for sourness and the number of red chillies for spiciness. Taste as you go and add more as needed!

Can I use a pressure cooker to cook the toor dal for this recipe?

Yes, you can! Pressure cook the toor dal with about 2 cups of water for 2-3 whistles. Let the pressure release naturally before mashing and adding it to the rasam.